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In the early part of the 20th century, Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork The Complete Guide to the Art of Modern Cookery.[1]
A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between.[3] Generally the fillings are divided into thin pancakes to prevent mixing.[4] The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon.[5]
Coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes.[6]
