Coulibiac

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Coulibiac
mushrooms, onions and dill
Uncooked salmon coulibiac

A coulibiac (Russian: кулебяка,

mushrooms, onions, and dill.[2] The pie is baked in a pastry shell, usually of brioche or puff pastry.[3]

In the early part of the 20th century, Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork The Complete Guide to the Art of Modern Cookery.[1]

A classic grand coulibiac features several fillings, often a mixture of some

marrow of the sturgeon.[5]

Coulibiac is also made with simpler vegetarian fillings like

potatoes.[6]

See also

References

  1. ^ a b "Beyond the Kitchen Wall: Coulibiac". Archived from the original on 2011-11-17. Retrieved 2012-03-05.
  2. ISBN 978-0-7407-7043-2
    . Retrieved 8 February 2011.
  3. ^ a b "What is Coulibiac, Kulebiaka, Kulebyaka?". Archived from the original on 6 April 2015. Retrieved 27 December 2014.
  4. ^ Kulebyaka with 5 fillings(rus.)
  5. ^ "Food Facts & Trivia: Vesiga". Retrieved 27 December 2014.
  6. ^ "Coulibiac With Cabbage". Skeeterskitchen.com. Retrieved 2015-01-21.
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