nut-free
Consommé aux Ravioles
From European and American cuisine, 1914
Serves 6
Serve with grated Parmesan cheese.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- yolks of 4 eggs
- flour into a stiff paste
- few spoonfuls grated Parmesan cheese
- 3 pints of consommé
Method
Mix egg yolks with flour to form a stiff paste.
Roll out thin, place small portions of forcemeat on one sheet, brush with water, cover with another sheet, and cut out.
Boil in salted water for 10 minutes, then serve with consommé and grated cheese.
Nutrition per serving
80Calories
7 gProtein
5 gCarbs
3 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
yolks of 4 eggs with — ■ flour into a stiff paste ; work the paste on to a floured board till it does not stick to the hands ; then divide it into 2 parts, roll each part out into a sheet as thin as paper, prepare a chicken forcemeat, with few spoonfuls grated Parmesan cheese ; place with a teaspoon small portions on one of the sheets, cue inch apart ; dip a small brush into cold water, and brush around each portion; lay the remaining sheet over; press the two sheets around the forcemeat together with the wrong side of a cutter, then cut them out with a larger cutter, and place them on a floured board ; 15 minutes before serving drop into boiling salted water and cook 10 minutes ; then remove with a skimmer and lay in the tureen ; pour 3 pints of con- som
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Cook this with the app: pantry check, scaling, and the assistant.