Wednesday, June 29, 2016

Evans Evans' Coulibiac

Evans Evans' Coulibiac

2 packages dry yeast
1/2 cup lukewarm water
About 4 1/2 cups flour
6 large eggs
1 teaspoon salt
2 scant tablespoons sugar
2 sticks butter, softened

Prepare yeast sponge: Soften yeast in 1/2 cup lukewarm water. Add 1 cup flour, beat until dough forms ball; turn out on lightly floured board. Knead until smooth, shape into ball. Cut cross on top with sharp knife. Plunge sponge in pitcher filled with enough lukewarm water to barely cover dough. Cover, let dough swell and rise to the top of the pitcher (about 15 minutes) while preparing "dough."

Prepare the dough:
In bowls of electric mixer (or hand mix) put eggs, salt, sugar and remaining flour. Beat until smooth; add butter, mix well. Remove sponge from water, squeezing well to remove excess water. Add to dough. Beat until smooth and satiny in appearance. Place in buttered mixing bowl, cover, place in warm place until doubled in bulk (about 1 hour). Punch down. Cover; place in refrigerator overnight.

For the Coulibiac:

2 pounds beef fillet, cut from thick end
1 teaspoon coarse salt
A few gratings freshly ground black pepper
1/4 cup Calvados
4 thin slices boiled ham
1 teaspoon Dijon mustard
4 ounce can liver pate
1 stick butter, softened
Pinch of white pepper
1 egg, beaten

Oven-roast unseasoned beet fillet in preheated 375 degree oven 45 minutes. Partially cool cooked beef, trim off excess fat and skin. Rub all sides with coarse salt and black pepper. Secure meat with string, tying around ends and middle. Douse meat generously with Calvados. Wrap tightly in aluminum foil; chill quickly in freezer part of refrigerator about 1/2 hour. Arrange ham slices, closely side by side on waxed paper. Spread lightly with mustard, sprinkle with Calvados. Combine liver pate, butter, salt and white pepper to taste, 1 1/2 tablespoons Calvados, spread evenly on ham.

To assemble:
Unwrap, untie beef, top with ham layer, (pate side down), pressing ham securely over beef roll. Roll out 2/3 of the brioche dough on lightly floured board, in oblong shape, wide enough to fit a large glass bread mold. Butter well, line bottom and sides of mold with the dough. Brush ends of dough with beaten egg. Place ham-wrapped fillet in lining in mold. Roll out rest of the dough to form the "lid." Cover meat roll, pinching edges of pastry together, completely sealing in the meat. Cover, let rise in warm place about 30 minutes. Remove to a baking pan, lined with aluminum foil.

Brush top with beaten egg. Bake in preheated oven, 400 degrees, for 1/2 hour, reduce oven temperature to 375 degrees, continue roast 1/2 hour longer. Let coulibiac stand a few minutes before removing to a warm platter. Cut through roll with sharp knife. Serves 6-8. Garnish with watercress. Complete menu with endive salad dressing made from fresh lemon, oil, Dijon mustard, freshly ground pepper and salt. Rub salad bowl with cut garlic. Also chocolate mousse for dessert. 

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