1662 Coulibiac de Saumon

Name: Coulibiac de Saumon
Cuisine: France
Ingredients: 200 g (7 oz) Kache of Semolina, or the same amount of rice cooked in Bouillon; 75 g (2½ oz) onion; 75 g (2½ oz) mushrooms; both chopped and cooked in butter, allowed to cool and mixed with 1 tbs chopped parsley; 650 g (1 lb 7 oz) salmon cut in small thick slices, cooked in butter to set and allowed to cool; 2 chopped hard-boiled eggs; 1 kg (2¼ lb) approximately of fairly firm ordinary Brioche Paste without sugar

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

This may be prepared in either of the following ways:

Ingredients

A) Ingredients:

1 kg (2¼ lb) approximately of fairly firm ordinary Brioche Paste without sugar
650

Europe
France
Main course
Fish course
Pescatarian

Method

Roll out the paste to an oblong approximately 32–35 cm (13–14 in) long by 18–20 cm (