coulibiac

Pronunciation: [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.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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