Ravioli

Ingredients

• of % lb. of flour
• 5 eggs
• 2 spoonfuls of water
• about 2 cups of cooked chicken or veal
• 1 tablespoonful of finely minced cooked ham
• ^ of a calf's brain cooked
• yolks of 2 eggs
• i dessert-spoon of grated Parmesan cheese

Method

1. 1

   Prepare a paste with flour, salt, eggs, and water.

2. 2

   Make a filling with minced chicken or veal, ham, calf's brain, yolks, nutmeg, and Parmesan.

3. 3

   Roll out the paste, place filling, moisten edges, cover, cut, and cook in boiling water for 7-8 minutes.

4. 4

   Drain and serve with tomato sauce.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 19. The excerpt below is the record exactly as published.

RAVIOLI prepare a paste made of % of a lb. of flour, a pinch of salt, 5 eggs, 2 spoonfuls of water. Cover with a cloth and let stand at least 15 minutes. Make a farce with cooked chicken or veal minced — about 2 cups — I tablespoonful of finely minced cooked ham, ^ of a calf's brain cooked, yolks of 2 eggs, a dash of nutmeg, i dessert-spoon of grated Parmesan cheese. Take }4 the paste, roll out thin into a large square; place a ball of the farce every 2>^ inches apart about the size of a walnut, moisten with a brush the paste between the balls of farce. Roll the rest of the paste and place it over the farce ; press edges together and between each ball. Cut with a round cutter or into squares as preferred and cook in boiling water 7 or 8 minutes, drain them and sprinkle with grated Parmesan cheese. Put on a dish and pour a tomato sauce around them. 6o Allied CooKery EGG COQUILLES, WITH SPINACH (French) ®ne-half lb. of prepared and seasoned spinach, I breakfastcupful of cream, 6 eggs, pepper, and salt. Have 6 very small coquille or marmit pots, or china souffle cases, butter them, and put i tablespoonful of spinach in each. Upon this put about I dessert-spoonful of cream. Break i egg in each, season with salt and pepper, and bake carefully in a moderately heated oven for 8 minutes. Serve quickly. ^ PIROG OF MUSHROOMS ©oil mushrooms until they are tender, chop them and mix them in the pan with butter, pepper and salt. Roll out the paste, put on one side of the dough cold boiled rice, then the mushrooms, hashed meat of boiled veal, chopped hard-boiled eggs, chopped onions, pepper, salt, and nutmeg. When filling is placed on half of the dough lap the other half over it, close the edges with the white of an egg, spread over some beaten egg, and bake in the oven light brown. PASTE FOR RUSSIAN PIROG ®ne cup of milk, 3 eggs, 1)4 cups of butter, a little salt mixed with flour to make a soft dough. Allied CooKery 6i Knead it thoroughly, first with hands and then half an hour more with a wooden spoon. EGGS ROMANOFF Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly fiavotired aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top. Pour in more jelly. When it is cold turn from the mould and serve on a garniture of lettuce. This is good for a cold supper. CEUFS POCHES IVANHOE Cook a piece of finnan haddie in milk, then add 2 tablespoons of sauce (a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit of cayenne, and i tablespoon of Parmesan cheese. Put this through a fine sieve, and in nests of this paste on slices of toast, slip poached eggs. Sprin- kle with grated cheese and place for a moment in a hot oven to glaze. CHEESE PUFFS !!6ring to a boil ^3 of a cup of water, i}^ oz. of butter, a pinch of salt, a pinch of pepper, then add >^ of a lb. of flour

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