Consommé ravioli is a clear soup with small stuffed dumplings. It’s a Victorian recipe from New High-Class Cookery by Mrs Charles Clarke, who advised to use 3 pints of ready-made consommé and just to make the home-made dumplings yourself.
The dumplings are filled with minced cooked chicken, minced cooked ham, grated Parmesan cheese, the yolk of an egg, a spoonful of cream, and a spoonful of cooked spinach.
They are enveloped in some ready-made Nouilles paste and boiled in salted water, before adding to the consommé.
The Nouilles paste recipe is given below the soup recipe – prepare it up to the point where it is cut into 2 inch strips i.e. do not go as far as cutting it into vermicelli like pieces.