Ravioli Napolitaine

Ingredients

• two ounces of cooked fowl
• two ounces of ham
• four ounces of cooked spinach
• one ounce of walnuts
• a quarter of a parboiled calf's brain
• two tablespoonfuls of olive-oil
• one tablespoonful of flour
• half a cup of chicken stock
• two tablespoonfuls of grated Parmesan cheese

Method

1. 1

   Fry shallots and garlic in olive oil, add flour and stock, then chopped ingredients.

2. 2

   Simmer, add egg yolks and cheese, cool, and shape into rissoles using puff paste.

3. 3

   Parboil, bake, and serve with tomato sauce.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 14. The excerpt below is the record exactly as published.

RAVIOLI NAPOLITAINE^ There are scores of recipes for Ravioli, but this one will be found simple and good. Chop very fine two ounces of cooked fowl, two ounces of ham, four ounces of cooked spinach, free from mois- ture, one ounce of walnuts, and a quarter of a parboiled calf's brain. Fry two chopped shallot onions and a clove of garlic in two tablespoonfuls of olive-oil. Add one tablespoonful of flour, and moisten with half a cup of chicken stock or consomme. Let it boil, and then add the chopped ingredients. After simmering for a few minutes add the yolks of two eggs and two tablespoon- fuls of grated Parmesan cheese

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