Coulibiac de Saumon

Ingredients

• Procure two pounds of brioche paste
• Take one and a half pounds of small salmon collops
• two or three ounces of mushrooms
• an onion chopped small
• half a pound of semolina or rice
• two hard-boiled eggs chopped small
• one pound of vesiga

Method

1. 1

   Prepare the brioche paste and fill with layers of semolina, salmon, vesiga, eggs, mushrooms, and onion.

2. 2

   Pinch edges together and let rise for 45 minutes.

3. 3

   Bake in a moderate oven for one hour.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 57. The excerpt below is the record exactly as published.

Coulibiac de Saumon. 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, to- gether with an onion chopped small (both to be fried in but- ter) ; half a pound of semolina or rice cooked in consomme, two hard-boiled eggs chopped small; one pound of vesiga

Cook this with the app: pantry check, scaling, and the assistant.