TIMBALE OF RAVIOLIS, A LA ROMAINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Prepare four dozen raviolis (No. 675).
  2. Boil the raviolis in consommé.
  3. Drain the boiled raviolis upon a sieve.
  4. Put the drained raviolis into a stew pan containing four ounces of truffles cut into scollops, the like quantity of scollops of red tongue, and about two ounces of mushrooms.
  5. Add two glasses of Madeira and one ounce of game glaze to the mixture.
  6. Set the whole to boil down quickly over a brisk fire until the wine is absorbed.
  7. Add two ounces of grated Parmesan cheese and a large gravy spoonful of reduced Espagnole sauce.
  8. Toss these together over the stove-fire until quite hot.
  9. Garnish the timbale case.
  10. Turn the timbale out into its dish.
  11. Glaze the timbale.
  12. Pour a little brown sauce or half glaze round the base.
  13. Serve.
Original Text
TIMBALE OF RAVIOLIS, A LA ROMAINE. PREPARE four dozen raviolis (No. 675), and after they have been boiled in consommé, drain them upon a sieve and put them into a stew pan containing four ounces of truffles cut into scollops, the like quan tity of scollops of red tongue, and about two ounces of mushrooms; to these add two glasses of Madeira, and one ounce of game glaze, and set the whole to boil down quickly over a brisk fire; when the wine is ab sorbed, add two ounces of grated Parmesan cheese, and a large gravy spoonful of reduced Espagnole sauce; toss these together over the stove-fire until quite hot, then garnish the timbale case, turn it out into its dish, glaze it, pour a little brown sauce or half glaze round the base, and serve.
Notes
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