fry them in oil in a deep-bottomed frying pan, provided each patty is put in by itself. Afterward the fried patties are placed in a pot and covered, so that each patty stays puffed. Round disks may also be made from this kibbeh, cut to the size of the mouth of a drinking glass (tumbler), and fried in oil, to be served as mezze or together with the tray kibbeh.
Method:
Put the shrimp, after washing them, into a pot, adding a quantity of vinegar, cut-up onion, lemon juice, cut-up carrots, and salt. Then cover with cold water and set over a strong fire to boil for about 25 minutes. Then take off the fire and drain of the water to cool; then peel. When it is served, serve with it a dressing of vinegar or lemon, salt, and oil.
Method:
Whip 100 grams of butter in a casserole until it becomes like an ointment, and add to it 100 grams of powdered sugar and the same amount of fine sifted flour, and blend them with three deciliters of almond milk; boil all the foregoing on the fire, stirring it with a wooden spoon, then dry it over a strong fire.
Take the casserole off the fire and mix into its contents five egg yolks; then blend into the foregoing, very gently, five egg whites beaten well until stiff. Pour the whole into a mold greased inside with a generous quantity of butter and sprinkled with chopped, toasted almonds. Put the mold into a bain-marie until it is done, then take it out and turn out its contents onto the serving platter (with this dish is served a sabayon sauce mixed with white wine).
Method:
Crumble into a casserole 250 grams of biscuits, and pour over them 6 deciliters of boiling milk to which 150 grams of sugar have been added. Set the casserole on the fire and stir its contents with a wooden spoon. Add to it 150 grams of dried fruits cut into small squares, and ishlamish raisins soaked in kirsch. Then add to the foregoing 5 egg yolks and one hundred grams of melted butter. Take the casserole off the fire and add to its contents the whites of 3 eggs, beaten very well. Pour the contents of the casserole into molds greased with butter, with finely crushed biscuits sprinkled over their bottoms. Set the
molds in a bain-marie. A short while after the water boils, the molds are taken out, arranged on the serving platter, and served.
With them, apricot or chocolate sauce is served separately.
Method:
Beat three hundred grams of sugar with ten egg yolks, beating well, in a casserole, until when you lift the mixture into the air with a spoon it falls like a thread. Pour over this mixture a liter of boiling milk, little by little, and keep on beating. Set the casserole on the fire and keep stirring until some of the mixture clings to the wooden stirring spoon. Beware of letting the contents of the casserole boil, lest the parts of the cream separate. Strain the contents of the casserole into an earthenware pot and stir it from time to time with a wooden spoon until it cools completely. Put the contents of the pot into the ice-cream can and complete the freezing process.
Method:
Strain through a fine sieve half a kilo of strawberries, after pressing them. Mix with them 250 or 300 grams of powdered sugar and half a liter of fresh cream. Put the resulting mixture into the ice-cream can and complete the freezing process.
Method:
Squeeze the fruit and mix its juice with powdered sugar in the proportion of 300 grams of sugar to each half kilo of fruit. Strain the mixture through a fine sieve, and add to the essence the necessary quantity of water so that it stands at 19 or 20 degrees on the syrup gauge. Put all the foregoing into the ice-cream can and prepare it.
