Ravioli Italienne

Ingredients

• Quarter of a pound of short Crust
• Quarter of a pound of cooked Fowl
• Salt
• Cayenne
• Nutmeg
• Half a pint of Brown Sauce
• One ounce of Parmesan Cheese

Method

1. 1

   Pound the fowl well and season thoroughly.

2. 2

   Roll the paste out thinly, lay the pounded fowl on in little heaps, fold the paste over and cut out like small croquettes.

3. 3

   Let these stand for half an hour to dry thoroughly.

4. 4

   Then drop them into boiling water and cook for about ten minutes.

5. 5

   Drain and serve with the cheese and sauce over.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 59. The excerpt below is the record exactly as published.

Nutmeg. Mignonette Pepper. Salt. One gill of double Cream. A little chopped Parsley. Spread the butter on the bottom of a dish and lay the slices of cheese on it ; break the eggs upon the cheese, being careful not to disturb the yolks. Sprinkle some grated nutmeg, mignonette pepper and salt over them ; mix the chopped parsley, the cream whipped, and the grated cheese together, and pour over them ; bake in a quick oven about ten minutes. Hand very thin dry toast with the eggs. CEufs Farcis a la Russe. Ingredients. Six hard-boiled Eggs. Caviare. Tomatoes. Oil. Vinegar. Cut the eggs in half, and take out some of the yolk from the centre of each half; fill this space in with caviare, and cover over with the yolk rubbed through a sieve. Serve on slices of tomato, with a little salad oil, vinegar, and pepper and salt over them. 186 HIGH-CLASS COOKEKY. CEufs Farcis a la Provengale. Ingredients, Four Eggs, hard-boiled. Three Anchovies, boned. One teaspoonful of Essence of Anchovy. Watercress. Two ounces of Butter. Lettuce. Cayenne and Salt. Cut the eggs carefully in half, and remove the yolk without breaking the white. Pound the yolks of eggs, the anchovies, watercress, butter, anchovy-essence, cayenne, and salt ; when well pounded rub through a hair-sieve. Fill in the white of egg cases neatly with this mixture, putting small handles of parsley -stalks across the tops. Dish up on shredded lettuce, and the remainder of the mixture in the centre with a little Mayonnaise sauce. Oysters a la St. Patrick. Ingredients, Croutons of Bread. Oysters. Two ounces of Butter. Soft roes of Bloaters. Salt. Lemon-juice and Cayenne. Take the beards off the oysters and saute them with the soft roes of bloaters in the butter, sprinkle SAVOURIES. 187 over a little salt and cayenne. Have some round croutons fried a nice brown, place a nice piece of roe on each crouton and an oyster on the top. Squeeze a few drops of lemon-juice on each and serve very hot. Ravioli ^ Tltalienne. Ingredients. Quarter of a pound of short Crust. Quarter of a pound of cooked Fowl. Salt, Cayenne, Nutmeg. Half a pint of Brown Sauce. One ounce of Parmesan Clieese

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