Coulibiac d'Anguille A (Eel Coulibiac)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eel
- the pastry and garnish elements of the Coulibiac de Saumon (see that recipe)
Instructions
- Bone the eel and cut the fillets into regular escalopes.
- For everything else, proceed as for the Coulibiac de Saumon.