Coulibiac Of Salmon - Eating some delicious history
A coulibiac is a Russian dish filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a puff pastry shell.
In the early part of the 20th century, Auguste Escoffier the famed French chef, brought it to France and included recipes for it in his masterwork The Complete Guide to the Art of Modern Cookery.
In 1976, New York Food Critic, Craig Claiborne wrote, "A coulibiac is a celestial creation, manna for the culinary gods and a main course unto itself. I'm not at all convinced that anything should precede such a sublime invention, except perhaps a spoonful or two of caviar. And I am less convinced that anything should follow it. Who can improve on paradisiacal bliss?"
We have worked very hard to recreate Coulibiac and it has become a specialty of The Hunger. Talk to us and let us serve you some history!
In the early part of the 20th century, Auguste Escoffier the famed French chef, brought it to France and included recipes for it in his masterwork The Complete Guide to the Art of Modern Cookery.
In 1976, New York Food Critic, Craig Claiborne wrote, "A coulibiac is a celestial creation, manna for the culinary gods and a main course unto itself. I'm not at all convinced that anything should precede such a sublime invention, except perhaps a spoonful or two of caviar. And I am less convinced that anything should follow it. Who can improve on paradisiacal bliss?"
We have worked very hard to recreate Coulibiac and it has become a specialty of The Hunger. Talk to us and let us serve you some history!