1) Grease 6 ramekin dishes of 150 ml capacity.

2) Combine with shrimp and place in oven-proof ramekins.

3) Generously butter and flour four 1-cup, oven-proof ramekins.

4) Carefully pour mixture into the ramekins.

5) Transfer the ramekins to four dessert plates and serve immediately.

6) Potted shrimps in attractive little ramekins, and prettily adorned with watercress, stood on plates at each place.

7) Generously butter and flour four 1-cup, oven-proof ramekins. Place on a baking sheet.

8) Transfer the pepper mixture to four lightly greased ramekins and cover. 5.

9) Transfer the pepper mixture to four lightly greased ramekins and cover. 5. Remove the chicken, cover and keep hot.

10) Grease 6 ramekin dishes of 150 ml (5-6 fl oz) capacity.

11) On top of the ramekin a skinless half chicken or a hunk of lean pork shoulder.

12) Dip bottom of 1 ramekin into bowl of very warm water 6 seconds.

13) If serving out of a ramekin, run a knife along the inside edge and turn out onto a plate; top with berry mixture.

14) Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate .

15) Pour a little of the vinaigrette in each of six ramekins and serve with the cooled artichokes on a large plate.

16) Mix the prepared fruit with the kirsch and divide equally among four small ramekins. 2.

17) These are small, brown shrimps cooked gently in clarified butter spiked with, those most English of spices,(http:///ramekin.html) mace and nutmeg and then allowed to set in a ramekin.

18) Using thin sharp knife, cut around inside edge of each ramekin to loosen.

19) Run a small knife around the edge of each ramekin, carefully invert each onto a plate, and sift a little confectioners' sugar over the top of each cake.

20) Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite.

21) Sprinkle about half a teaspoon of the cocoa nibs onto the bottom of each ramekin, if using. Set aside.