1698 Coulibiac de Truite

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in exactly the same way as either Salmon Coulibiac A or B but using the flesh of a trout instead of salmon. The recipes for small Coulibiacs using Brioche Paste or puff paste trimmings are also applicable.

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