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Ravioles of Game in Consomme

Small dumplings made from game meat, calf brains, ox marrow, Parmesan, and egg yolks, served in hot game consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parmesan cheese and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,368 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Ravioles of Game in Consomme

Ingredients

Directions

Prepare the filling

  1. Remove the skin and sinews from the game fillets and chop them.

  2. Pound the chopped game with the calf's brains, ox-marrow, and Parmesan in a mortar.

  3. Add the egg yolks to form a stiff paste.

Make and cook the ravioles

  1. Prepare sixty to seventy ravioles with the paste.

  2. Plunge the ravioles into boiling water and boil for 1-2 minutes.

  3. Remove from heat, cover, and let sit for 2-3 minutes.

  4. Drain the ravioles and place them in a soup tureen.

Serve

  1. Pour the hot game consomme over the ravioles and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Game fillets
Provide the main meaty filling that gives the ravioles their flavor and body.
Calf's brains
Add richness and a soft, creamy texture to the pounded filling.
Ox-marrow
Adds fat that enriches the filling and keeps it moist and tender.
Parmesan cheese
Adds savory, salty depth and helps bind the filling.
Egg yolks
Bind the filling into a stiff paste that holds its shape inside the pasta.

The step that matters

Forming the stiff paste. The egg yolks must bind the pounded filling into a stiff paste. If the mixture is too loose, it can leak out of the ravioles during boiling and make the filling watery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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