Beef wellington pt 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

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 3 hours and up to 3 days. 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 # Recipe by: sam frajerman,sppb,x3026, disc!isppb03@...

From: kmeade@... (The Meades)

Date: Tue, 10 Dec 1996 18:21:48 -0500

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