Coulibiac of Eel

Ingredients

• Make some brioche paste
• roll it out to about half an inch thick
• lay in a baking tin
• alternate layers of rice
• chopped hard-boiled yolks of egg
• fillets of eel
• sprinkle with salt
• pepper
• spice
• chopped mixed herbs

Method

1. 1

   Make some brioche paste (see 24th of December), but do not use any sugar, wrap it up in a cloth, and keep in a warm place for twelve or fifteen hours; after which roll it out to about half an inch thick, take half of it and lay in a baking tin, on a buttered sheet of paper, cover with alternate layers of rice, which has been boiled in water or stock, chopped hard-boiled yolks of egg, and fillets of eel; sprinkle with salt, pepper, spice, and chopped mixed herbs, cover with the remainder of the paste, make it as much the shape of a ball as possible, moisten the edges, so that they may adhere firmly, and bake in a moderate oven.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 136. The excerpt below is the record exactly as published.

Coulibiac of eel. Côtelettes de mouton financière. Mutton cutlets à la financière. Perdreaux rôtis. Roast partridges. Cardons à l'italienne. Cardoons à l'italienne. Beignets à la Chantilly. Fritters à la Chantilly. Coulibiac of eel (a Russian dish). Make some brioche paste (see 24th of December), but do not use any sugar, wrap it up in a cloth, and keep in a warm place for twelve or fifteen hours ; after which roll it out to about half an inch thick, take half of it and lay in a baking tin, on a buttered sheet of paper, cover with alternate layers of rice, which has been boiled in water or stock, chopped hard- boiled yolks of egg, and fillets of eel; sprinkle with salt, pepper, spice, and chopped mixed herbs

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