Fish Pie (Coulebiaka)

Ingredients

• fillets of two small trout
• fillets of eight small perch
• one dozen crayfish tails
• a quarter pound of pike, or whiting flesh
• two ounces of butter
• three ounces of flour
• two ounces of butter
• two whole eggs

Method

1. 1

   Take out the fillets of two small trout and eight small perch; season with pepper and salt, add one dozen crayfish tails, and keep them on ice.

2. 2

   Prepare some quenelle forcemeat with a quarter pound of pike or whiting flesh, add two ounces of butter, season, and close the stewpan hermetically.

3. 3

   Keep it at the entrance of the oven for ten minutes, then remove and let it cool.

4. 4

   Prepare the coulebiaca paste and layer the forcemeat, rice, and fish in a floured napkin, then bake in a moderate oven for one hour.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 206. The excerpt below is the record exactly as published.

fillets of two small trout, and of eight small perch ; season with pepper and salt, add one dozen crayfish tails, and keep them on ice. With a quarter pound of pike, or whiting flesh, prepare some quenelle forcemeat ; when passed through a sieve, put it into a stewpan, and add two ounces of butter ; season, and close the stewpan hermetically, keeping it at the entrance of the oven for ten minutes, then remove back, and let it cool. Coulebiaca Paste. Dilute about a quarter of an ounce of good yeast with a tablespoonful of warm milk ; pass the liquid through 520 RUSSIA a sieve into a kitchen basin, and prepare a leaven by introducing as much flour as it can absorb, keeping the paste soft. Cover, and put it on to a warm place to rise. When ready introduce gradually three ounces of flour, two ounces of butter scarcely melted, a little milk, and two whole eggs

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