The way to open our hearts to others is by receiving afresh the grace of God and appreciating what it means: seeing our own need of Christ; coming to receive His mercy; sensing how undeserved His love for us is; remembering how He has also opened His heart to those whose hearts are closed against us. Then we will see that the heart which is too narrow to receive a fellow Christian is too narrow to enthrone the Lord Jesus Christ. But the heart that is opened to receive the grace of Christ will learn to welcome all those whom Christ Himself has welcomed.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats	British	Beef, British, Famous chef	6	Servings

INGREDIENTS

42	oz	Beef tenderloin
4	oz	Goose liver; sliced
1	lb	Puff pastry
1	oz	Truffles
1	lb	Fresh mushrooms; chopped OR
1/2	lb	Mushrooms; canned

INSTRUCTIONS

Roast the tenderloin approximately 10 to 15 minutes in the oven for medium
rare. Put meat back into the icebox and chill until cold. Roll 4/5 of the
puff pastry approximately 1/4" thick until it is 1-1/2 times the dimension
of the beef. Saute mushrooms in butter and spread on the puff pastry. On
top of the mushrooms, place beef. Place goose liver over the beef and then
the truffles. Roll the puff pastry into a mound and close with egg mixture
(1 egg, mixed with salt, and beaten). The egg mixture is used like glue and
is applied with a brush. With the rest of the pastry, make a design on top.
Put the Wellington on a tray and place in the refrigerator for 15 minutes.
Place in the oven for 20 minutes at approximately 400 degrees. Serve after
20 minutes. If you do not serve immediately, the beef will continue to cook
from the steam in the pastry shell.
Source: Louis XVI, Chef Daniel Bonnet, NOLA
Recipe by: Chef Daniel Bonnet
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 14, 1997

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”