Coulibiac

1 serving


Like unzipping, kulebyaka is considered purely Russian food. What did they eat with? Let's listen to the connoisseur of old Moscow, Vladimir Alekseevich Gilyarovsky, who wrote the wonderful book "Moscow and Muscovites": "His menu (I. V. Chizhov, Moscow millionaire. - Author) was like this: a portion of cold beluga or sturgeon with horseradish, caviar, two plates of cancer soup, a fish village or a kidney village with two undies, and then a fried piglet, a calf or a fish stare, according to the season. In summer, boots with sturgeon, Belarusian and dry hard balyk are mandatory. Then the third dish is invariably a pan of Guryev porridge. Sometimes he allowed himself to retreat, replacing the undone with a bye-dak pie - a huge kulebyak with a filling of twelve tiers, where there was everything from a layer of hard liver to a layer of bone brains in black oil. "Chizhov did not live to see socialism, but we lived, so our kulebyaka is a little more modest, in" one tier "and with a modest filling. When kneading the dough, they take half the sugar norm and slightly more water than is provided for by the recipe. A layer about 1 cm thick is rolled out from the dough, cut into strips along the length of the tray and 12-14 cm wide. Mince is placed along the strip in the middle, then the edges are connected over the filling and placed on the tray with a smooth side up. The kulebyaki surface is lubricated with an egg. Various figures are cut from the same dough and decorated with kulebyaki tops. After proofing (20 - 30 minutes), once again grease the culebyak with an egg, pierce with a fork in several places and bake for 30 - 40 minutes at a temperature of 200 - 210 ° C.