od
gravy.

No. 193. Risotto alla Capuccina

Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter.

Make a good risotto, and when cooked put it into a fireproof dish. When
cold cut into shapes with a dariole mould and fry for a few minutes in
butter, then turn the darioles out, scoop out a little of each and fill
it with eggs beaten up, cover each with a slice of truffle and garnish
with a little chopped tongue. 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. Butter a fireproof dish, put in a layer of the ravioli, powder
them over with grated Parmesan, then another layer of ravioli and more
Parmesan. Then add enough very good gravy to cover them, put the dish in
the oven for about twenty-five minutes, and serve in the dish.

No. 196. Ravioli alla Fiorentina

Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg, spices,
salt, flour, gravy.

Wash a beetroot and boil it, and when it is sufficiently cooked throw it
into cold water for a few minutes, then drain it, chop it up and add to
it four eggs, one ounce of grated Parmesan, one ounce of grated Cheddar,
two and a half ounces of boiled cream or milk, a small pinch of nutmeg
and a little salt. Mix all well together into a smooth firm paste, then
roll into balls about the size of a wa