Baked Raviolis

Ingredients

• a quarter of a pound of veal
• four ounces of calf's udder
• three ounces of sausage meat
• four ounces of either beef marrow or calf's kidney fat
• mixed herbs
• salt
• pepper
• a handful of spinach
• the same quantity of curd cheese
• two yolks of egg
• the whites
• grated Parmesan
• Gruyère cheese
• stock

Method

1. 1

   Mince all ingredients very fine, season, pound in a mortar, add blanched spinach and curd cheese, pound again, stir in yolks, whip whites and add.

2. 2

   Make short paste, cut into squares, fold over forcemeat, poach in boiling stock for five minutes, drain, sprinkle with cheeses, moisten with stock, and brown in the oven.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 130. The excerpt below is the record exactly as published.

Baked raviolis. Gigot de mouton en chevreuil. Leg of mutton à la roehuck, Champignons à l'italienne. Mushrooms à l’italienne. Œufs à la neige. Poached whites of egg. Purée of chestnuts à la Mancelle. Make a thick purée of chestnuts (see 5th of November), stir it into a thin purée of game, warm in a bain-marie, and serve with dice of fried bread. Baked raviolis. Take a quarter of a pound of veal, four ounces of caifs udder, three ounces of sausage meat, four ounces of either beef marrow or calfs kidney fat, and mixed herbs, mince all up very fine, season with salt and pepper, and pound in a mortar ; add a handful of spinach which has been blanched, boiled, drained, and warmed in butter, the same quantity of curd cheese, which you have squeezed in a cloth so as to extract all milk, pound again, stir in two yolks of egg, whip up the whites, and add them to it. Make some short paste, the same as for rissoles, cut into small squares, fold them over a little of the forcemeat, and poach in boiling stock for five minutes, after which, drain and place on a tin dish, sprinkle with grated Parmesan and Gruyère cheese

Cook this with the app: pantry check, scaling, and the assistant.