Forcemeat of chicken, or, failing this, one can use veal, if nice and white and tender. Ingredients: 4 1/2 oz. of meat, 2 1/4 oz. of panade, 1/4 oz. of fresh butter, 2 yelks of eggs, salt, and nutmeg.

Remove the sinews and fat carefully from the 4 1/2 oz. of meat. Cut it into little squares, and pound well in a mortar. Add the panade little by little; when mixed, add (only a little at a time) the butter when quite cooled and solid, salt, and nutmeg; mix these ingredients thoroughly, giving to them as much consistency as possible. Now take some boiling salted water in a little saucepan, and test in it a little bit of the forcemeat the size of a walnut; let it poach while well on the fire. If it is rather too firm, one can always add a spoonful of Bechamel or a little thick cream to moisten it.

Parboil in water 1 lb. of spinach, strain it on to a moistened sieve-the sieve must have been well wiped to ensure no water remaining in it. Pass the spinach through a fine wire sieve. This done, add to the forcemeat 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; roll one part out as thin as possible with a roller, 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 forcemeat all over the surface, in straight lines about 2 in. to 2 1/2 in. apart from each other. When the whole is covered, roll 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 Ravioli with a small shaping-tin, so as to stick the two layers of paste together; cut each Ravioli 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 saute-pan with some boiling water and salt in it. Five minutes before serving, drop the Ravioli into the water. As soon as they bubble up, remove to side of fire to finish cooking, strain them onto a sieve, from there into a saute-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 Ravioli, and serve them in a casserole or in a crust of pastry.