FEBRUARY 33 



through a fine wire sieve. This done, add to the force- 

 meat two or three dessertspoonfuls of spinach, as much 

 grated Parmesan cheese, some salt, pepper, and nutmeg, 

 and a pinch of sugar. Mix all these well together. 



Now divide the paste into two equal parts ; roU one 

 part out as thin as possible with a roUer, keeping it square 

 in shape ; slightly moisten the surface with a brush, put 

 some of the forcemeat in a linen jelly -bag with a narrow 

 tin socket at the bottom, and drop little balls of the force- 

 meat all over the surface, in straight lines about 2 in. to 

 2| in. apart from each other. When the whole is covered, 

 roU out the remainder of the paste to exactly the same 

 size and shape, and place it carefully on the top of the 

 other so as to fit exactly ; press down round each Eavioli 

 with a small shaping-tin, so as to stick the two layers of 

 paste together ; cut each Eavioli into rounds, and arrange 

 them on a small lid of a saucepan floured over so that 

 the paste should not stick to it. 



Have ready a saut6-pan with some boiling water and 

 salt in it. Five minutes before serving, drop the Eavioli 

 into the water. As soon as they bubble up, temove to 

 side of fire to finish cooking, strain them onto a sieve, from 

 there into a saut6-pan (fairly large), powder them over 

 with a little grated Parmesan, throw on the Bechamel 

 sauce, which should be very smooth and not too thick ; 

 finally, add a good-sized piece of fresh butter and a chip 

 of Paplika. Stir quite gently, so as not to spoil the 

 Eavioli, and serve them in a casserole or in a crust of 

 pastry. 



Panade for the Forcemeat.— Put about a gill of 



water in a saucepan, with a bit of butter the size of a 

 walnut. Put the saucepan on the fire; as soon as it 

 boils up, add one tablespoonful and a half of flour ; work 

 the mixture at the side of the fixe. This paste should be 

 of a good, rather firm, consistency. Put it on to a rather 



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