Now fold the two remaining ends over to the centre in a similar way. Place the coulibiac thus formed on a baking-tray, and take care to turn it over in order that the joining parts of the paste lie underneath.
Set the paste to rise for twenty-five minutes, sprinkle some melted butter over the coulibiac, sprinkle with some very fine raspings, make a slit in the top for the escape of vapour, and bake in a moderate oven for forty-five or fifty minutes. Fill the coulibiac with freshly-melted butter when withdrawing it from the oven.
Darnes de Saumon
The few recipes dealing with “[Darnes] de Saumon,” which I give below, may also be adapted to whole salmon after the size of the fish has been taken into account in measuring the time allowed for cooking.
[790—DARNE DE SAUMON CHAMBORD]
As already explained, the term “[darne]” stands for a piece of salmon cut from the middle of that fish, and the size of a [darne] is in proportion to the number of people it is intended for.
Proceed after the manner directed under “The Braising of Fish” (No. [780]); moisten in the proportion of two-thirds with excellent red wine and one-third with fish stock, calculating the quantity in such wise that it may cover no more than two-thirds of the depth of the [darne]. Bring to the boil, then set to braise gently, and glaze the [darne] at the last moment.
Garnish and Sauce.—Garnish with quenelles of truffled [mousseline] forcemeat for fish, moulded by means of a spoon; two large ornamented quenelles; truffles fashioned like olives; pieces of milt dipped in Villeroy sauce, treated [à l’anglaise] and fried when about to dish up; small gudgeon or smelts treated similarly to the milt, and trussed crayfish cooked in court-bouillon.
The sauce is a Genevoise, made from the reduced cooking-liquor of the [darne].
Dishing Up.—Surround the [darne] by the garnishes enumerated, arranging them tastefully, and pierce it with two [hatelets], each garnished with a small truffle, an ornamented quenelle, and a crayfish.