Coulibiac is a lot of work, but once done, it is a dream for dinner parties, even large ones, since timing is not terribly crucial and it will hold admirably for up to half an hour. The brioche, crêpes, and sweetbread preparation can be done the day before.
Braise the sweetbreads according to the recipe.
Reduce the juices by half in a sauté pan. Add the sweetbreads and the Madeira and cook over high heat, tossing the sweetbreads, until the liquid has just evaporated. Season and cover them off the heat and refrigerate until assembling the coulibiac.
Cook the chopped mushrooms over medium heat with
Divide the brioche dough into two parts, one about
Put the smaller rectangle of dough on a sheetpan. Down the center of the pastry, leaving about
Mix the carrots, onion, and celery together and cook, covered, in the remaining butter for 10 minutes. Season and add any collected mushroom juices. Keep warm.
Brush the coulibiac with the remaining egg wash and bake for about 40 minutes. Let cool 10 minutes, slice and serve with the vegetable mixture.
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