Home › The World's Kitchen › Jesuites

Jesuites

Roll out on a lightly floured table half pound feuilletage as thin as possible, then cut in twelve even triangular pieces, two inches base and three inches in height. Prepare a creme patissiere and divide evenly in the centre of six of the triangular pieces, lightly wet the edges, cover with the other six pieces, press the edges together so as to entirely enclose the cream. Make a light incision on top of each, then place on a lightly wetted pastry sheet. Pour in a bowl two ounces granulated sugar, six drops vanilla essence and the white of a small egg. Sharply stir with wooden spoon three minutes. Spread the sugar over the six cakes. Sprinkle over an ounce peeled, chopped almonds, set in oven twenty minutes. Remove, sprinkle a little vanilla sugar over them and serve.

BALANK TSORBASSI (FISH SOUP) Procure a head of either salmon or bass (fresh) and place in a saucepan with a sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme and a clove. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon pepper, one teaspoon curry powder and gently boil one and a half hours. Strain the soup through a cheesecloth into another saucepan, add three ounces raw rice and gently boil fifteen minutes. Finely chop one bean garlic, one leek, one branch parsley and four sound shallots, add to the soup, lightly mix and boil five minutes longer. Remove the skin and bone (if any) from a pound of fresh halibut, then cut in half-inch-square pieces, add to soup and simmer fifteen minutes. Dilute an egg yoke in a gill cream and juice of half a sound lemon, add to soup, carefully mix with wooden spoon while cooking two minutes, but do not allow to boil. Pour soup into a tureen and serve.