Coulibiac of Salmon

Ingredients

• two pounds of ordinary brioche paste
• one and a half pounds of small salmon collops
• three ounces of mushrooms
• one chopped onion
• half pound of cooked semolina
• two hard-boiled eggs
• one pound of vesiga
• two and a half ounces of dried vesiga

Method

1. 1

   Prepare brioche paste and salmon collops.

2. 2

   Fry mushrooms and onion in butter.

3. 3

   Soak dried vesiga, cook, and chop.

4. 4

   Roll brioche into rectangles, layer with semolina, salmon, vesiga, eggs, mushrooms, and onion.

5. 5

   Moisten edges, fold, and rise for 45 minutes.

6. 6

   Bake for one hour, filling with melted butter when done.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 58. The excerpt below is the record exactly as published.

Coulibiac of Salmon. Have ready two pounds of ordinary brioche paste. Stiffen in butter one and a half pounds of small salmon collops, and prepare three ounces of mushrooms and one chopped onion (both of which should be fried in butter), half pound of cooked semolina, two hard-boiled eggs chopped, and one pound of vesiga roughly chopped and cooked in consomme. 82 STANDARD COOKERY. For this weight of cooked vesiga about two and a half ounces of dried vesiga

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