1580 Coulibiac d’Anguille (B)

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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

Roll out 700 g ( lb) puff paste trimmings and cut a round approximately 25 cm (10 in) in diameter keeping the edge a little thinner than the centre. Place the filling on one side of the paste, moisten the edges and fold over into the shape of a turnover. Seal and crimp the edge, make an opening in the top, brush with eggwash and decorate by scoring with the point of a knife. Allow to rest for 30 minutes, then cook it in a moderate to hot oven for 30–35 minutes. When cooked, pour some melted butter through the hole in the top.