Italiandinner
Ravioli
From A guide to modern cookery, 1909
Serves 2
Various stuffing options are available.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 387. The excerpt below is the record exactly as published.
two egg-yolks, and the whites of three eggs beaten to a stiff froth. Dish in a buttered timbale; sprinkle with grated cheese, and cook like an ordinary soufflé. X X¥ 2 676 | GUIDE TO MODERN COOKERY 2295a—SOUFFLE AU PARMESAN Mix one Ib. of flour and two and one-half pints of milk in a saucepan. Adda little salt, pepper and nutmeg, and set the preparation to boil, stirring it constantly the while. As soon as the boil is reached, take the saucepan off the fire, and add one lb. of grated Parmesan, three oz. of butter, and ten egg-yolks. Rub the whole through tammy and then combine with it the whites of ten eggs whisked to a stiff froth. Mould in a silver timbale, lined with a band of buttered paper, and bake in the oven for from twenty to twenty-five minutes. 2296—RAVIOLI Whatever be their garnish, ravioli are always prepared in the same way. The stuffings given below represent the most usual forms of garnish. STUFFING A Mix one-half Ib. of finely-chopped, cooked chicken-meat; five oz. of cooked and crushed brains; three oz. of pressed white cheese; three oz. of chopped, pressed and blanched spinach; three oz. of parboiled green borage; a pinch of green sweet basil; five oz. of grated Parmesan; two eggs; two egg- yolks; salt, pepper and nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.