CHEESE RAMEQUINS
Put half a pound of grated Parmesan cheese in a stew-pan with a quarter of a pound of butter and a quarter of a pint of water; add a little pepper and salt, and as much flour as will make the whole into a thick paste. Mix up with the paste as many well-beaten-up eggs as will make the paste not too liquid to be moulded into a shape. The eggs should be beaten till they froth. Now, with a tablespoon, mould this mixture into shapes like a meringue or egg; place these on a buttered tin and bake them till they are a nice brown color.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
