warren@mdcbbs.com (09/26/90)
I saw something in one of those fancy food catalogs that sounds heavenly. It was called Beef Wellington. It was basically a prime filet, with liver pate on top, completely encased in a flaky pastry. Does anyone have a recipe for something like this? (Including the pate) Thanks a lot!
irened@sequent.com (Irene Dale) (05/07/91)
It's been a number of years since I made beef wellington. It seems that there are good/quick ways to make the crust. Any recommendations? Also, I've been trying to make lower fat dishes. It may be a lost cause with beef wellington with the pate filling, but does anyone have any recommendations along these lines? Thanks in advance! [Sam Frajerman contributed a Beef Wellington recipe in digest 105 -aem]