Consomme with Game Ravioles (aux Ravioles)
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 461. The excerpt below is the record exactly as published.
Consomme with Game Ravioles (aux Ravioles). — Take an uncooked partridge or pheasant, cut off two strips (fillets) of the flesh, remove the skin and sinews, cut it up into small pieces, and put into a mor-tar with half the bulk of cooked calf’s brains and the same quantity of raw ox-marrow and- grated Parmesan cheese. Pound well, add the yolks of two eggs, take the mixture out of the mortar, and make five or six dozen ravioles with it. Have ready some boiling salted water, and about five minutes before the ravioles are required, plunge them in the water, and boil up a little ; take the pan off the fire, let the ravioles remain for three minutes longer, take them out, put them on a strainer to drain, place them in the soup- tureen, and pour about 2Jqts. of Consommti over. Consomme with Green Peas (aux Fois). — Cut into small pieces about half a breast of a cooked chicken, put it into a tureen, adding 2 table-spoonfuls of boiled rice, 2 table- spoonfuls of cooked green peas, and one truffle cut into dice. Pour lqt. of boiling Consomme over all, an l serve with gi-ated cheese on a separate dish. Consomme with Noques (aux Noques). — Put Jgall. of Con- somme into a stewpan over the fire ; cut Jib. of raw veal into slices, chop the meat very fine, put it into a mortar with 5oz. of butter, and pound well ; rub this into a puree through a fine sieve, put the puree back into the mortar, season it with salt and pepper to taste and a few spices, and add to it about three-quarters its bulk of choux-paste, made thick with eggs and a handful of finely-grated Parmesan cheese
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