For Beef

Half a pound of cooked chopped tenderloin of beef, quarter of a pound of brains in small one-eighth squares, two ounces of cooked and chopped ham, two ounces of chopped spinach. Two ounces of grated parmesan; salt, pepper, nutmeg, three egg-yolks and two tablespoonfuls of cream. All these ingredients well mixed and to be used for square ravioles.

Chicken

Half a pound of chopped white or black poultry meat, and half a pound of chopped veal udder; pound well together with four egg-yolks and a gill of veloute; season with salt, pepper and nutmeg; mix into this preparation four ounces of parmesan cheese; this is for round ravioles.

Veal

Fry two ounces of onions in four ounces of butter without allowing it to take color; moisten with broth, reduce to a glaze and put in the veal, seasoning with salt, pepper and nutmeg; add four egg-yolks and chopped parsley. Make triangular shaped ravioles with this.