Prepare a brioche paste (No. 877) and keep on a plate till required. Remove skin and bones from one and a half pounds fresh salmon, cut in half-inch strips, place on a plate, season with a teaspoon salt, half teaspoon white pepper, turning pieces well in seasoning, and keep on plate. Finely chop, separately, three hard-boiled eggs, a heavy pinch fennel, two branches parsley, an onion and eight well-cleaned, fresh medium mushrooms. Cook two ounces buckwheat flour and a half pint broth (No. 701), seasoned with a half teaspoon salt, for ten minutes in a small saucepan, mixing once in a while. Thoroughly heat an ounce butter in a saucepan, add onions and mushrooms and fry for five minutes, tossing once in a while. Add eggs, fennel and parsley, mix all well together, add buckwheat, gently mix, then transfer to an earthen tureen and let cool. Roll the brioche paste on a lightly floured table to one-fifth-inch thickness giving it a square form. Lay paste on a cloth, carefully spread preparation in a long, square shape, neatly lay strips salmon over, lightly egg edges of paste and fold up both sides so as to entirely enclose preparation. With aid of cloth turn the koulibiac into a lightly buttered pastry pan, folded part down, and let raise for thirty minutes.

Spread over it two tablespoons melted butter, evenly dredge over two tablespoons cornmeal flour, and set in oven for an hour and thirty minutes. Remove, make a small opening in centre of top, pour in three tablespoons melted butter, let rest for ten minutes, cut in half-inch-thick slices, dress on a dish and serve.