Coulbac— Russian
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 42. The excerpt below is the record exactly as published.
OULIBAC— RUSSIAN Roll out a noodle paste (No. 468), very thin, and cut in large squares. Spread each with a forcemeat made of chopped veal, boiled rice, a chopped boiled beet and a few sliced mushrooms bound together with a raw egg and a little melted butter
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