Ravioli Garnish (for Butcher's Meat Joints and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 30 ravioles
Instructions
- Prepare 30 ravioles according to the nature of the piece they are to accompany (see the Farinages series in the Vegetables chapter).
- Arrange them around the piece.