Put them in the
oven for ten minutes.
No. 194. Risotto alla Parigina
Ingredients: Risotto (No. 190), game, sauce, butter.
Make a good risotto, and when cooked pour it into a fireproof dish,
let it get cold, and then cut it out with a dariole mould, or else
form it into little balls about the size of a pigeon's egg. Fry
these in butter and serve with a rich game sauce poured over them.
No. 195. Ravioli
Ingredients: Flour, eggs, butter, salt, forcemeat, Parmesan, gravy
or stock.
Make a paste with a quarter pound of flour, the yolk of two eggs, a
little salt and two ounces of butter. Knead this into a firm
smooth paste and wrap it up in a damp cloth for half an hour, then
roll it out as thin as possible, moisten it with a paste-brush
dipped in water, and cut it into circular pieces about three inches
in diameter. On each piece put about a teaspoonful of forcemeat of
fowl, game, or fish mixed with a little grated Parmesan and the
yolks of one or two eggs. Fold the paste over the forcemeat and
pinch the edges together, so as to give them the shape of little
puffs; let them dry in the larder, then blanch by boiling them in
stock for quarter of an hour and drain them in a napkin.
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