25 g (1 oz) Cheshire cheese
25 g (1 oz) grated Parmesan cheese
50 ml milk
1/2 cup (30 g) soft white breadcrumbs
2 tbsp (1 oz) 25 g butter softened unsalted butter
1 egg
salt and pepper
a pinch of ground mace
butter for greasing
25 g (1 oz) grated Parmesan cheese
50 ml milk
1/2 cup (30 g) soft white breadcrumbs
2 tbsp (1 oz) 25 g butter softened unsalted butter
1 egg
salt and pepper
a pinch of ground mace
butter for greasing
method
1. Grate the Cheshire cheese finely.
2. Heat the milk and pour just enough over the breadcrumbs to cover them.
3. Leave to stand for 5-10 minutes.
4. Stir in both cheeses and the butter.
5. Separate the egg, and mix the yolk into the cheese mixture.
6. Season well with salt, pepper and mace.
7. Whisk the egg white until very stiff.
8. Stir one spoonful into the cheese mixture, then fold in the rest.
9. Turn the mixture gently into 4 small greased ovenproof pots or ramekins.
10. Bake in a fairly hot oven at 200°C, Gas 6, for 15-20 minutes, or until risen and slightly browned.
11. Serve as soon as possible before they sink.
2. Heat the milk and pour just enough over the breadcrumbs to cover them.
3. Leave to stand for 5-10 minutes.
4. Stir in both cheeses and the butter.
5. Separate the egg, and mix the yolk into the cheese mixture.
6. Season well with salt, pepper and mace.
7. Whisk the egg white until very stiff.
8. Stir one spoonful into the cheese mixture, then fold in the rest.
9. Turn the mixture gently into 4 small greased ovenproof pots or ramekins.
10. Bake in a fairly hot oven at 200°C, Gas 6, for 15-20 minutes, or until risen and slightly browned.
11. Serve as soon as possible before they sink.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
