Recipe or source entry
Raviolis a la Napolitan
First prepare the raviolis as shown in No. 167; and when drained, place them neatly arranged in a dish, with alternate layers of Parmesan cheese; sprinkle a little dissolved fresh butter over the surface; set the dish in the oven for a quarter of an hour; pour about a gill of rich brown game sauce or gravy to the raviolis, and serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/raviolis.html- Legacy revision
8531e8373e9b- Source checksum
cdf6fdd9c14b77d18125c53bc2f7e38715266b2543d5c4e3c5d48eb9adc3d762- Legacy text checksum
4aee8c8d58a7a25ff4981df27ca824d1fc8147da963506e034d85b0c91c57c38
Cite this page
Raviolis a la Napolitan. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/raviolis.html