coulibiac
thumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.
Key facts
- Food.name
- Coulibiac
- Food.image
- Koulibiak au saumon.jpg
- Food.country
- Russia
- Food.type
- Pirog
- Food.main_ingredient
- Salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions and dill
via Wikipedia infobox
Article
2 sectionsContents
- See also
- References
thumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.
In the early part of the 20th century, French chef Auguste Escoffier brought it to France and included recipes for it in his book The Complete Guide to the Art of Modern Cookery.