Name: Coulibiac D'anguille
Ingredients: pâte à coulibiac; vésiga haché; kache de semoule; tronçons d’anguille; vin blanc

Coulibiac D'anguille

Ingredients

Directions

Prepare the coulibiac dough according to the standard recipe.
Roll out the dough and layer it with chopped vésiga.
Add a layer of semolina, followed by cooked eel pieces soaked in white wine.
Cover the eel with another layer of semolina and then another layer of chopped vésiga.
Seal the coulibiac and bake as directed in the coulibiac dough recipe.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.