Evening Republican, Volume 17, Number 155, Rensselaer, Jasper County, 30 June 1913 — Chicken Raviolas. [ARTICLE]

Chicken Raviolas.

One pint minced chicken, half green pepper, half medium sized onion and three cloves garlic, all chopped fine. Put three tablespoons butter in a skillet; add the pepper, onion and garlic and fry until it begins to turn yellow, but do hot brown. Add on® heaping teaspoon flour, one cup milk or meat broth. 801 l up, then add the chicken, season to taste and allow he cook until thick. Put in a pan or dish until cool, then mold and place in paste. They may be poached or baked from seven to ten minutes. Serve with c*eam sauce with Parmesan cheese grated and sprinkled over, or with tomato sauce.