By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Petite Marmite Bouillon. Serve separately 40 ravioli arranged in layers in a deep dish with tomato-flavoured Jus lié and grated Parmesan; cover the dish and allow to heat through for a few minutes before serving.
© 1903 All rights reserved. Published by Taylor and Francis.