coulibiac
[ koo-lee-BYAHK ]
This French adaptation of the Russian original (kulebiaka) consists of a creamy melange of fresh salmon, rice, hard-cooked eggs, mushrooms, shallots and dill enclosed in a hot pastry envelope. The pastry is usually made with
BRIOCHE dough. Coulibiacs can be large or small but are classically oval in shape. They can be served as a first or main course.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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