4 oz. Mousse Truffée
3 Egg Rolls Skins
2 tsp finely chopped Italian Parsley
4 sprigs Italian Parsley
1/2 Carrot finely julienned
1 qt Clear Chicken Broth, preferably homemade
Cut each egg roll skin into four equal squares, 2" x 2" each. Mix Mousse Truffée with chopped parsley. Place 1/2 tsp of mousse in center of each egg roll skin. Moisten edges with water and fold into a triangle shape. Seal edges. Cut leek in half lengthwise, wash thoroughly. Then cut into half rings. Blanch in salted water. Drain. Than blanch carrots and drain. Simmer chicken stock, add ravioli and cook them for 2 minutes. In each of four soup bowls place 8 oz. of chicken stock, add 1 tsp leek, 3 ravioli. Garnish with julienne carrot and a sprig of parsley.