Ravioli Soup

Ingredients

• the breast of a roast fowl
• an ounce of Parmesan
• a yolk of egg
• a tablespoonful of the white
• a few boiled parsley leaves
• season with cayenne
• a little salt
• a very small piece of garlic
• a sheet of paste made of macaroni flour
• a dozen and a half round pieces
• two quarts of good brown broth

Method

1. 1

   Chop and pound the fowl with Parmesan, egg yolk, white, parsley, and seasonings.

2. 2

   Roll out the paste, cut into pieces, fill with stuffing, and fold.

3. 3

   Blanch in boiling broth for about eight minutes, then drain and serve in brown broth for ten minutes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 75. The excerpt below is the record exactly as published.

Ravioli Soup. Take tl.'' ^)reast of a roast foAvl, chopped and pounded with an ounce of Parmesan, a yolk of egg, a tablespoonful of the white, and a few boiled parsley leaves to colour it. Season with cayenne, a little salt, and a very small piece of garlic. Roll out a sheet of paste made of macaroni flour, 'out a line in thickness, and big enough to cut out Avith a nuted v.. ...or a dozen and a half round pieces as big as a native oyster-shell. On each piece place a little of your stuffing, not exactly in the middle, and fold the paste over it, so that the edges come together ; wet the edges and press them together ; and with the point of the knife make a small hole at the top. Blanch these in broth that is boiling; they will lie done in about eight nunutos ; after which take them carefully out, drain them on a napkin, and put them into two quarts of good brown broth

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