Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consommé aux Ravioles à la Ginoise
From European and American cuisine, 1914
Serves 4
Send to the table with the ravioles.
A modern interpretation · AI-generated from the original record
Ingredients
- Prepare 12 ravioles
- 2 ounces of butter
- 2 tablespoonfuls grated Parmesan cheese
- 3 pints of hot consommé
Method
Prepare ravioles as in the previous recipe.
After boiling, drain and fry in melted butter until light brown.
Serve in a hot dish with consommé.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 5. The excerpt below is the record exactly as published.
Prepare 12 ravi- oles the same as in foregoing recipe ; after they are boiled, drain them on a sieve ; melt 2 ounces of butter in a deep frying pan, let it get light brown ; add the ravioles ; sprinkle over 2 tablespoonfuls grated Parmesan cheese ; shake them to and fro for a few minutes ; serve them in a hot dish; pour 3 pints of hot consomm
Cook this with the app: pantry check, scaling, and the assistant.