Choulibiac
INGREDIENTS
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For a rectangular Choulibiac about 12 by 5 by 2 1/2 inches, serving 8 people.
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Batter for giant crepe, baked in a nonstick jelly roll pan, 11 by 17 inches if possible
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1/3 cup instant-blending flour
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1/2 cup milk
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1 large egg
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1 tablespoon cooking oil
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1/2 teaspoon salt
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Pâte à Chou (about 3 cups), for fish mousse and for encasing Choulibiac
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1 1/2 cups water in a heavy-bottomed 2 1/2 quart saucepan
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6 ounces (1 1/2 sticks) butter, cut into 1/2-inch pieces
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1 teaspoon salt
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1 cup flour (measure by scooping dry-measure cup into flour and sweeping off excess)
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Filling ingredients
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16 skinless and boneless sole fillets (about 9 by 2 inches) or about 2 pounds
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1/2 pound (1 cup) skinless and boneless halibut, or more sole fillets
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1 cup (1/2 pint) heavy cream, chilled
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1 quart (about 10 ounces) fresh mushrooms
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Miscellaneous
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Several shallots or scallions
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A little Cognac, and dry Port wine or Sercial Madeira
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Freshly ground white pepper
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Ground nutmeg
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4 or more tablespoons butter, for greasing pans, sautéing, etc.
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Egg glaze (1 egg beaten with 1 teaspoon water in a small bowl)
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4 funnels made of aluminum foil (Twisted around a pencil), 1/8-inch opening, 1 inch long
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3 cups hollandaise, mousseline sauce, or sauce vin blanc to serve with the Choulibiac
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