Coulibiac with Rice and Eel

Ingredients

• 1 lb. of Coulibiac paste
• a layer of well-boiled rice
• finely-chopped hard-boiled eggs
• an eel cut up into small pieces
• a little ground spice
• chopped herbs
• salt and pepper to taste

Method

1. 1

   Wrap Coulibiac paste in a cloth and let it rise for about 15 hours.

2. 2

   Roll it out into a square, place half on a baking sheet, cover with rice, eggs, and eel.

3. 3

   Dredge with spices, herbs, salt, and pepper, cover with remaining paste, seal edges, shape into a ball, and bake until done.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 497. The excerpt below is the record exactly as published.

lib. of Coulibiac paste in a cloth, put it in a warm place, and let it remain for about fifteen hours. No sugar should be used with this paste. Turn it out on to a board, roll it out into a square about jin. in thickness, and cut it in halves. Put one-half on a well-buttered baking- sheet, cover it over first with a layer of well-boiled rice, then finely-chopped hard-boiled eggs, and lastly an eel cut up into small pieces. Dredge over a little ground spice, chopped herbs, and salt and pepper, cover over with the remaining half of the paste, fastening the edges together, form it into the shapie of a ball as nearly as possible, put it into a moderate oven, and bake until done. Take it out, and serve hot on a dish. (2) Put two cabbages well washed, cleaned, and chopped very fine into a saucepan of water, and add Jib. of butter, salt and pepper to taste

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