1 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@dsac.dla.mil
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500
Servings: 1 servings
Beef Wellington Pt 2 Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Food historians have found proof that recipes existed back into antiquity, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe in existence, according to historians are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As our culinary historical trip moves on a few more years there are a couple of cookery books which were published in the fourteenth century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the upper classes of the period. During the succeeding few hundred years, the powerful families of Europe competed to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. Even so, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the 1900s, recipe publications were highly popular mostly as a result of more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Beef Wellington Pt 2 recipe.
