Coulibiac

In its Russian homeland, the origins of koulibiaca appear to be a humble fish or meat pie made from bread dough, crushed wheat, dill and onions. In contrast, the version created by French chefs employed by the Russian nobility during the nineteenth century called for sturgeon and its spinal cord [known as vesiga], rice, mushrooms and hard-boiled eggs, all encased in brioche or puff pastry and enriched with a final injection of hot butter through the crust.

Coulibiac is