Roll out the paste very thinly, stamp out some
rounds with l|^-inch cutter. Chop up the meat (freed
from skin and gristle), lemon rind and foie gras very
finely, mix with the parsley. Season with pepper and
salt, moisten with the sauce and mix well. Wet the
edges of the rounds of paste, put rather more than
half a teaspoonful in the centre of each ; close up by
pressing the edges well together, giving it the shape of
triangular cocked hats. This done, drop them into
boiling salted water or white stock, boil from ten to
fifteen minutes, drain and put in a soup tureen ; pour
into this the consomme (previously heated) and serve.
126. Ravioli or Nouille Paste. — h lb. flour, 2 whole
or 3 yolks of eggs, ^ teaspoonful of salt, 1 table-spoon-
ful grated Parmesan cheese, a little water or milk.
Sift the flour on to a pastry board, make a well in
the centre, put in the salt, a dessert-spoonful of water
(to dissolve the salt), and the eggs. Mix the whole well
together with the cheese, knead it vigorously with the
palm of the hand until a smooth ball is formed, wrap
SOUPS (POTAGES). 407
up in a floured cloth, and let it rest for an hour or more.
Should the paste appear too dry at the beginning, add
about a tablespoonful of milk or water. It must, how-
ever, be remembered that this class of paste must be
rather consistent.
127. Consomme aux Nouilles. — Roll out some
nouille paste very thinly on a floured board, fold it
lengthways, and cut into very small strips (the finer
the strips the better), shake up and put on a floured
baking sheet or dish, cover with a cloth, and allow to
rest for half-an-hour. Boil in salted boiling water,
strain and drain, and serve in consomme.
128. Consomme Ravioli. — Roll out thinly some
ravioli or nouille paste into a long strip, divide it into
two parts ; put a row of small heaps of ravioli force-
meat about 2 inches apart on one part, wet round each
heap with a brush. Lay the second piece of paste over
the one with the garnish, press down between the rows
with the blunt side of a |-inch cutter. Stamp out as
many rounds as there are heaps with a 1-inch cutter,
place these on a pastry board, and let stand in a cool
place for an hour. Cook in salted boilmg water for
10 minutes, drain on a cloth, and put in a soup tureen.
Sprinkle over some grated cheese and a few drops of
meat glaze, pour over some consomme, and serve.
129. Ravioli Farce. — Pound in a mortar 4 oz.
cooked chicken meat, 1 oz. cooked ham, ^ oz. grated
Parmesan, 1 yolk of egg, 1 table -spoonful cooked spinach,
1 table-spoonful double cream ; season with a little salt,
pepper, cayenne, nutmeg, and chopped parsley, rub
through a fine sieve, and use as directed.
130. Potage a la Tortue, Seche (Turtle Soup, Clear,
made with Dried Turtle). — \ lb. best sun-dried turtle,
1^ gallon good stock, 2 small carrots, 2 turnips, 2 sticks
celery, 1 leek, three onions, 4 cloves, 20 peppercorns,
2 blades of mace, a bouquet of herbs consisting of
parsley, bayleaves, thyme, basil, and marjoram, \ lb.
lean beef, i lb. veal, 4 whites of eggs, \ lemon, 2 glasses
of sherry, 1 glass of brandy, salt, cayenne.
408 EECHERCHE COOKERY.
Page 153
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Roll out the paste very thinly, stamp out some
rounds with l|^-inch cutter. Chop up the meat (freed
from skin and gristle), lemon rind and foie gras very
finely, mix with the parsley. Season with pepper and
salt, moisten with the sauce and mix well. Wet the
edges of the rounds of paste, put rather more than
half a teaspoonful in the centre of each ; close up by
pressing the edges well together, giving it the shape of
triangular cocked hats. This done, drop them into
boiling salted water or white stock, boil from ten to
fifteen minutes, drain and put in a soup tureen ; pour
into this the consomme (previously heated) and serve.
126. Ravioli or Nouille Paste. — h lb. flour, 2 whole
or 3 yolks of eggs, ^ teaspoonful of salt, 1 table-spoon-
ful grated Parmesan cheese, a little water or milk.
Sift the flour on to a pastry board, make a well in
the centre, put in the salt, a dessert-spoonful of water
(to dissolve the salt), and the eggs. Mix the whole well
together with the cheese, knead it vigorously with the
palm of the hand until a smooth ball is formed, wrap
SOUPS (POTAGES). 407
up in a floured cloth, and let it rest for an hour or more.
Should the paste appear too dry at the beginning, add
about a tablespoonful of milk or water. It must, how-
ever, be remembered that this class of paste must be
rather consistent.
127. Consomme aux Nouilles. — Roll out some
nouille paste very thinly on a floured board, fold it
lengthways, and cut into very small strips (the finer
the strips the better), shake up and put on a floured
baking sheet or dish, cover with a cloth, and allow to
rest for half-an-hour. Boil in salted boiling water,
strain and drain, and serve in consomme.
128. Consomme Ravioli. — Roll out thinly some
ravioli or nouille paste into a long strip, divide it into
two parts ; put a row of small heaps of ravioli force-
meat about 2 inches apart on one part, wet round each
heap with a brush. Lay the second piece of paste over
the one with the garnish, press down between the rows
with the blunt side of a |-inch cutter. Stamp out as
many rounds as there are heaps with a 1-inch cutter,
place these on a pastry board, and let stand in a cool
place for an hour. Cook in salted boilmg water for
10 minutes, drain on a cloth, and put in a soup tureen.
Sprinkle over some grated cheese and a few drops of
meat glaze, pour over some consomme, and serve.
129. Ravioli Farce. — Pound in a mortar 4 oz.
cooked chicken meat, 1 oz. cooked ham, ^ oz. grated
Parmesan, 1 yolk of egg, 1 table -spoonful cooked spinach,
1 table-spoonful double cream ; season with a little salt,
pepper, cayenne, nutmeg, and chopped parsley, rub
through a fine sieve, and use as directed.
130. Potage a la Tortue, Seche (Turtle Soup, Clear,
made with Dried Turtle). — \ lb. best sun-dried turtle,
1^ gallon good stock, 2 small carrots, 2 turnips, 2 sticks
celery, 1 leek, three onions, 4 cloves, 20 peppercorns,
2 blades of mace, a bouquet of herbs consisting of
parsley, bayleaves, thyme, basil, and marjoram, \ lb.
lean beef, i lb. veal, 4 whites of eggs, \ lemon, 2 glasses
of sherry, 1 glass of brandy, salt, cayenne.
408 EECHERCHE COOKERY.