1580 Coulibiac d’Anguille (B)

Name: Coulibiac d’Anguille (B)
Cuisine: France
Ingredients: pastry; puff paste trimmings; paste; moisten; melted butter

Preparation info

Appears in

Published 1903

Method

This is prepared from the same ingredients as Coulibiac (A) but the pastry and the shape are different.

Roll out 700 g (1½