Tailli-Kataif.—Make a very smooth paste, suitable for frying, with 1lb. of flour, a pinch of salt and one of sugar, and about 4oz. of melted butter (in Constantinople a mixture of oil and water is used instead). Put this paste into a pointed paper or forcing bag, squeeze out the paste like thick vermicelli in different lengths, according to fancy, on to a flat baking dish (they must not touch each other), and set them on a stand or a tripod over some hot embers; when they are dry, which will be very soon, put them into a shallow biscuit mould, or a buttered fireproof dish, cover them with a little clarified butter, and bake for twenty minutes in a moderate oven. Turn them out and serve with vanilla or orange syrup poured over.