Coulibiac de Sardines (Sardine Coulibiac)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sardines
- the Coulibiac de Saumon preparation
- poached and well drained rice
- Poutargue
Instructions
- Proceed as for the « Coulibiac de saumon », using sardines.
- Replace the semolina kache with poached and well drained rice.
- Replace the Vésiga with Poutargue.