| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Beef, Mc | 1 | Servings |
INGREDIENTS
| See part 1 | ||
| 3 | hours and up to 3 days. |
INSTRUCTIONS
you to make a rectangle about 30 cm long. Turn the dough seam side up, brush any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least Author's Notes: This is a beef Wellington recipe that was in the recent 50th anniversary issue of Gourmet Magazine. It impressed me significantly because I rarely get to see a recipe that has both foie gras and black truffles and looks doable by me. (Your requester in the digest appears to be on the West Coast, so I'm sure he's got, or can locate, sources for these delicacies. If he were on the East Coast, I would recommend he contact D'Artagnan, in Jersey City, at 201-792-0748, for the foie gras and Urbani, in NYC, at 212-941-4710 for the black truffles. By the way, Daguin's daughter, the young lady who knocked their socks off at the state dinner in Paris for President Bush awhile ago when she served American foie gras, is associated with D'Artagnan). The dough may be frozen. Difficulty : time consuming. Precision : measure ingredients. Posted to MC-Recipe Digest V1 #336 Recipe by: sam frajerman,sppb,x3026, [email protected] From: [email protected] (The Meades) Date: Tue, 10 Dec 1996 18:21:48 -0500
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