Ravioli d'Italienne

Ingredients

• 1 lb. flour
• 2 or 3 yolks of eggs
• salt and pepper
• about 6 oz. fish or liver farce
• if gills good tomato sauce
• 2 oz. grated Parmesan cheese
• 1/2 oz. butter

Method

1. 1

   Sift flour onto a board, make a well in the center, add salt, yolks, and a little water.

2. 2

   Work into a stiff paste, knead for at least ten minutes.

3. 3

   Roll out thinly, stamp out rounds, place a teaspoon of farce in the center, wet edges, cover with another round, press edges.

4. 4

   Poach raviolis in boiling seasoned stock for at least 15 minutes.

5. 5

   Drain, dish up, and pour over heated tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

i lb. flour, 2 or 3 yolks of eggs, salt and pepper, about 6 oi. fish or liver farce, if gills good tomato sauce, 2 oz. grated Parmesan cheese, J oi,. butter. Sift the flour on to a paste board, make a well in the centre of the Hour, add a pinch of salt, mix in the yolks of eggs and a little water, and work it to a stift paste ; this must be kneaded thoroughly for at least ten minutes; it must be stiff and yet of an elastic texture. Roll out the paste as thinly as possible, stamp out some rounds about the size of a half-crown piece, put about a tea- spoonful of farce (liver or fish forcemeat richly seasoned and mixed with Parmesan) on the centre of a round, wet the edges of the paste, and cover with another round of paste, press the edges well together, and proceed thus until the farce is used up. Poach the raviolis in fast boihng seasoned stock, and cook for at least 15 minutes. Take up, drain and dish up. Pour over the tomato sauce, well heated and seasoned, and serve. Riz k la Hongroise. (Rice, Hungarian Style.) Pick half a pound of best rice (do not wash it), put it into a stew-pan with lid. Add 2 oz. of butter, a tea- spoonful of paprika and a teaspoonful of salt ; mix well, cover, and place in a hot oven for ten minutes, then add a handful of mushrooms cut into dice, moisten with a 52 Recherche Entrees. quart and a half of good chicken or mutton broth, and let cook slowly on the stove or in the oven from i to 2 hours. A very small bunch of savoury herbs can be added while the rice is cooking, but must be removed before it is served. Serve in little well -buttered ramakin or souffle cases. (Eufs a la Printaniere. (Egg Shapes with Spring Vegetables.) Butter eight small timbale or bouche moulds, and decorate the bottom of each with fancifully cut slices of cooked vegetables, such as carrots, or turnips, peas or French beans, etc. Break a fresh egg into each mould, add a dessert-spoonful of cream, and poach them in the oven for about 10 minutes. Prepare a rich white sauce, to which add i or 2 yolks of eggs, and a few drops of lemon juice. Unmould the egg shapes, and dish up ; add a few drops of meat glaze, and a teaspoonful of finely chopped parsley, tarragon and chervil to the sauce, and pour this round the base of the dish. Garnish to taste, and serve hot. Riz h la Polonaise. (Rice, Polish Style.) \ lb. Carolina rice, 2 oz. butter,

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