4301 Ravioli Filling C

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Toss and fry in butter, 250 g (9 oz) chicken livers together with 2 chopped shallots, a pinch of chopped parsley and a touch of crushed garlic. Finely pound the livers then add the following one after the other—250 g (9 oz) cooked, refreshed and squeezed spinach, 2 fillets of anchovy, 100 g oz) butter, 3 whole eggs, salt, pepper and grated nutmeg and a pinch of basil. Pass the filling through a sieve before using.

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