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Raviol

(Italian forcemeat balls.) These are used in soups, to garnish roasts or entrees or as a separate course. Chop some lamb or chicken very fine, add to every 2 ounces, 1 ounce of bread-crumbs, 1 ounce grated ham, 1 onion, grated, yolks of 2 hard-boiled eggs, mashed with a tablespoonful of grated Parmesan cheese. Add, mixing well, salt, pepper, nutmeg, and the yolk of an egg. Roll out some good puff paste very thin, cut into rounds, fill with a spoonful of this, pressing 2 pieces together. Poach them in boiling stock and serve on a bed of asparagus or spinach.