(1) Roll a piece of noodle paste to a thin layer and stamp it out with a grooved cutter, two and one-half in. in diameter. Moisten the edges of each roundel of paste; garnish the centre [677] ]of each with a ball of one of the above stuffings, the size of a hazel-nut, and fold in slipper-form.
(2) Roll the paste into a rectangle of four-in. sides; garnish with stuffing, leaving a gap between the portions of the latter; moisten the edges of the paste, and close up by drawing these together. Finally stamp out with a grooved, crescent-shaped fancy-cutter.
(3) Prepare a square layer of paste; garnish it with lines consisting of portions of paste; leave a space of two in. between the lines. Moisten; cover with a second layer of paste, of the same dimensions as the first, and divide up, by means of the roulette, into squares of two-in. sides. Whatever be the shape of the [ravioli], plunge them into a saucepan of slightly salted boiling water; poach them for from eight to ten minutes, and drain them.
Set them on a buttered [gratin]-dish, sprinkled with grated cheese; sprinkle them with good beef gravy; then again with grated cheese, and set the [gratin] to form. Or, dish the [ravioli] in layers, sprinkling each layer with grated cheese and gravy. Complete with some grated cheese, and set the [gratin] to form in the usual way.
N.B.—The [ravioli] may also be served, merely sprinkled with grated cheese and nut-brown butter.
[678]
]CHAPTER XIX
SAVOURIES
[2298—REMARKS UPON SAVOURIES]
I have already expressed my opinion in regard to Savouries. I consider their use opposed to gastronomical principles, and that they have no raison d’être on a good menu. But, not wishing to seem didactic, I shall give, hereafter, a few savoury recipes, selected from among those which are gastronomically the best, and which custom has sanctified.
I resolved to make these recipes appear after the Vegetables and before the Ices, because I deem that Dessert alone is admissible after the Entremets and Ices.
There is much in common between Hors-d’œuvres and Savouries. Many of the former, the recipes for which I have given, may appear as Savouries, once their seasoning has been intensified. Among the latter class may be quoted the various Tartlets (No. [387], &c.); the [Barquettes] (No. [314]); Frivolities (No. [350]); Éclairs à la Karoly (No. [344]); Allumettes aux Anchois (No. [300]); City Toasts (No. [320]), &c.