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Classic
Cook Books
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page 12
Chop and grind pieces of roast or boiled chicken meat: add to it an equal part
of marrow from the bones of beef and pieces of brains, three yolks, some crumbs
of bread soaked in milk or broth and some grated cheese (Parmesan or Swiss). Rub
through a sieve and make little balls as big as a hazel-nut, which are to be
placed at equal distances (a little more than an inch) in a line over the sheet
of paste.
Beat a whole egg and pass it over the paste with a brush all around the little
balls. Cover these with another sheet of paste, press down the intervals between
each ball, and then separate each section from the other with a knife. Moisten
the edges of each section with the finger dipped in cold water, to make them
stick together, and press them down with the fingers or the prongs of a fork.
Then put to boil in water seasoned with salt or, better still, in broth. The
ravioli are then to be served hot seasoned with cheese and butter or with brown
stock or tomato sauce.
11
PAVESE SOUP
(Zuppa alla Pavese)
Cut as many thin slices of bread as are needed in order that each person may
have at least two of them. These slices are then to be toasted and browned with
butter. Poach two eggs for each
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Classic
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