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Classic
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page 32
65. RAMKINS.
PROPORTIONS.--For five persons:
Eggs.......4.
Flour.......3 spoonsful.
Butter......3 spoonsful.
Cheese......1/2 lb. (Parmesan or Swiss.)
Water.......1 glassful.
PREPARATION.--1st. In a sauce pan, put 1 glass water, 3 tablespoonsful butter,
let boil and add while stirring and little by little about 3 tablespoonsful of
flour. 2d. When the mass is thick enough let it cool a little on a corner of the
range and add 4 eggs, one by one, while beating continually. 3d. Add 6 oz.
rasped cheese, stir well and put this pap on a pie plate, in the shape of small
cakes about an inch distant, and sprinkle over 2 oz. cheese cut in very small
dices. Let bake in an oven till light brown.
66. HARENGS EN PAPILLOTTE.
PROPORTIONS.--For five persons:
Herring, salted.....3.
Mushrooms...........1/4 lb.
Onions..............1.
Parsley.............1/2 handful.
Flour...............1 tablespoonful.
Stock...............1 glassful.
Time.--1/2 hour.
PREPARATION.--1st. Freshen 3 salted herring (53). 2d. Skin them, take the
fillets off and divide them in two. 3d. Make a "sauce papillotte" as follows:
Fry in butter till light brown 1 chopped onion, add 1/4 lb. box mushrooms, 1/2
handful parsley, 1 fillet, all chopped fine, 1 tablespoonful flour, 1 glass
bouillon, let cook awhile. 4th. Cut 10 pieces paper according to the figure No.
1, butter them, put 1 tablespoonful "papillote" sauce on one half, then 1/2
fillets, then another spoonful sauce. 5th. Fold this paper in two, close the
edges, put those "papillottes" on a pie plate, let bake awhile and serve in
crown on a dish.
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