Procure two pounds of brioche paste, unsweetened. Take one and a half pounds of small salmon collops and stiffen in butter. Also prepare two or three ounces of mushrooms, together with an onion chopped small (both to be fried in butter); half a pound of semolina or rice cooked in consomme, two hard-boiled eggs chopped small; one pound of vesiga chopped up and cooked in consomme. To cook the vesiga take two and a half ounces of dried vesiga, soak in cold water for four hours, after which cook for three and a half hours in white consomme. Roll out the brioche paste into strips twelve inches long, eight inches wide and a quarter of an inch thick. On these spread, successively, layers of semolina (or rice), collops of salmon, chopped vesiga, eggs, mushrooms and onion, and lastly a layer of semolina (or rice). Moisten the edges of the paste and bring the two ends together with the above layers of material within. Then pinch the remaining edges together and turn over the join just made. Over all put another strip of paste and set the paste on a baking-tin to rise for about forty-five minutes.

Now spread a thin coating of melted butter over the top, sprinkle with raspings and make two holes in the top of the paste to allow the vapors to escape. (This can be done by curling round the finger two thin pieces of cardboard or stiff paper and inserting same in the paste, like small chimneys.) Bake in a moderate oven for one hour.