Prepare a pound of tnglintclli as in Xo. 95, boil them
in salt water for five minutes } strain them on a sieve
and put them in a stewpan on the fire with one pint of
gnme broth, a little grated nutmeg, and a pinch of pepper ;
simmer until the broth is reduced; then add about two
ounces of grated cheese, an ounce of butter, and two dozen
small quenelles of game previously cooked in gravy; toss
the whole lightly over the fire until the cheese is well
mixed with the tagliatelli, then pour the cootents into a
hot dish, sprinkle two tablespoonfuls of hot game gravy
over the paste, and serve.
Tagliatelli can be prepared and served in every respect
like macaroni.
96a. TAGLUTELU A LA GENOISE.
Prepare a pound of tagliatelli as dcsciibed in No. 95.
Found a small clove of garlic, with three ounces of
pnrmesan cheeee and a sprig of green basil, in a mortar ;
moisten these gradually with two tablespoonfuls of good
salad-oil, and when well pounded put the contents in a
eante-pan.
S8 PRACTICAL HOUSEHOLD COOKERY.
it in the saute-pan with the mixture on the fire, to which
add two ounces of fresh butter ; toss the contents up till
the sauce is properly melted and well mixed with the paste,
then serve with some grated parmesan cheese apart✪ Tagliatelli a la Genoise.
97. RAVIOLI A L'lTALIENNE.
Kavioli is considered by the natives to be one of the
best Italian-made dishes in existence ; and to give a fair
idea of its repute as well as its national character, I can
only compare it to the English Christmas plum-pudding.
Its preparation, however, is not so expensive, neither can
the making of it be considered difficult or complicated.
Make a paste similar to the one for tagliatelli (No. 95),
but add half a gill more of lukewarm water to it ; when
the paste has been properly worked and rolled in four
parts, nearly as thin as a sheet of paper, with the rolling-
pin, place them apart on the board. Beat the yolks of
three eggs, and with a feather or soft brush moisten one
sheet of paste with it, then lay on this (two inches apart)
a teaspoonful of chicken force-meat (No. 271). When the
sheet is covered in the manner directed with the forcemeat,
lay over it one of the sheets of paste and press this down
with the thumb over the outer row of balls, then cut these
out with a small fluted cutter into half-moon shape, and
place them on a large dish, slightly sprinkled with flour.
Proceed with the other two sheets of paste in the same way ;
after which, let them dry on the dish for a couple of hours,
then drop the lot gently in three quarts of boiling salt
water, boil them on a brisk fire for ten minutes, then strain
off the water and put the ravioli in a stewpan, in which a
quarter of a pound of fresh butter has already been melted
to a golden colour; add to it a pint of good broth, and let
it boil for Ave or six minutes ; after which, add two ounces
PRACTICAL HOUSEHOLD COOKERY. 59
of grated cheese, toes the stewpan gently in order to mix
the cheese well with the ravioli, without, however, breaking
them. When properly mixed and the broth nicely reduced,
pour them into a dish ; sprinkle a little more grated cheese
and three spoonfuls of good hot beef gravy over, and serve.
In the same manner, ravioli can be made with veal or
game forcemeat, as well as with fish ; in the latter case, a
pur^ of spinach, the yolks of four beaten eggs, and an
ounce of grated cheese must be added and well mixed with
the fish.
Tomato sauce added at the same time as the broth will
also be an improvement.
98. RAVIOLI A LA ROHAINE. ✪ Ravioli a l'Italienne
Page 27 · 2 recipe records on this page
Presented as published in 1891. 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
Prepare a pound of tagliatelli as in Xo. 95, boil them in salt water for five minutes } strain them on a sieve and put them in a stewpan on the fire with one pint of game broth, a little grated nutmeg, and a pinch of pepper ; simmer until the broth is reduced; then add about two ounces of grated cheese, an ounce of butter, and two dozen small quenelles of game previously cooked in gravy; toss the whole lightly over the fire until the cheese is well mixed with the tagliatelli, then pour the contents into a hot dish, sprinkle two tablespoonfuls of hot game gravy over the paste, and serve.
Tagliatelli can be prepared and served in every respect like macaroni.
96a. TAGLIATELLI A LA GENOISE.
Prepare a pound of tagliatelli as described in No. 95. Found a small clove of garlic, with three ounces of parmesan cheese and a sprig of green basil, in a mortar ; moisten these gradually with two tablespoonfuls of good salad-oil, and when well pounded put the contents in a saute-pan.
Put it in the saute-pan with the mixture on the fire, to which add two ounces of fresh butter ; toss the contents up till the sauce is properly melted and well mixed with the paste, then serve with some grated parmesan cheese apart.
97. RAVIOLI A L'ITALIENNE.
Ravioli is considered by the natives to be one of the best Italian-made dishes in existence ; and to give a fair idea of its repute as well as its national character, I can only compare it to the English Christmas plum-pudding. Its preparation, however, is not so expensive, neither can the making of it be considered difficult or complicated. Make a paste similar to the one for tagliatelli (No. 95), but add half a gill more of lukewarm water to it ; when the paste has been properly worked and rolled in four parts, nearly as thin as a sheet of paper, with the rollingpin, place them apart on the board. Beat the yolks of three eggs, and with a feather or soft brush moisten one sheet of paste with it, then lay on this (two inches apart) a teaspoonful of chicken force-meat (No. 271). When the sheet is covered in the manner directed with the forcemeat, lay over it one of the sheets of paste and press this down with the thumb over the outer row of balls, then cut these out with a small fluted cutter into half-moon shape, and place them on a large dish, slightly sprinkled with flour. Proceed with the other two sheets of paste in the same way ; after which, let them dry on the dish for a couple of hours, then drop the lot gently in three quarts of boiling salt water, boil them on a brisk fire for ten minutes, then strain off the water and put the ravioli in a stewpan, in which a quarter of a pound of fresh butter has already been melted to a golden colour; add to it a pint of good broth, and let it boil for five or six minutes ; after which, add two ounces
of grated cheese, toss the stewpan gently in order to mix the cheese well with the ravioli, without, however, breaking them. When properly mixed and the broth nicely reduced, pour them into a dish ; sprinkle a little more grated cheese and three spoonfuls of good hot beef gravy over, and serve.
In the same manner, ravioli can be made with veal or game forcemeat, as well as with fish ; in the latter case, a puree of spinach, the yolks of four beaten eggs, and an ounce of grated cheese must be added and well mixed with the fish.
Tomato sauce added at the same time as the broth will also be an improvement.
98. RAVIOLI A LA ROHAINE.
Records on this page
Tagliatelli a la GenoiseRavioli a l'Italienne