Raviolis a LA Napolitaine

Ingredients

• ½ pound sifted flour
• 4 egg yolks
• ¼ teaspoon salt
• 2 tablespoons butter
• 3 pounds gravy beef
• 1 small knuckle of veal
• 1 old hen or 2 partridges
• 2 heads of celery
• 2 leeks
• 2 carrots
• sprigs of thyme
• sprigs of winter savory
• parsley
• cloves
• mace
• peppercorns
• broth

Directions

1. Butter the bottom of a small stockpot.

2. Add slices of raw ham, gravy beef, knuckle of veal, and hen or partridges.

3. Include celery, leeks, carrots, and a tied bundle of thyme, winter savory, parsley, cloves, mace, and peppercorns.

4. Moisten with a large ladleful of broth and boil down to a glaze.

5. Once glazed, fill the stockpot with good broth and bring to a boil.

6. Skim the broth and let it simmer gently for 3 hours.

7. Strain the consomme and clarify with 2 egg whites, then pass through a napkin into a soup pot.

8. For the ravioli, mix flour, egg yolks, salt, and butter on a clean surface.

9. Knead into a firm, smooth paste and let rest covered for 30 minutes.

10. Roll out the paste until it's nearly as thin as paper.