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"The dukeís (or devilís) spawn: Beef Wellington & its ..." Topic

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Tango01 Supporting Member of TMP20 Aug 2020 3:39 p.m. PST

…twentieth century mutations.

"It would be difficult to conjure a dish less fashionable in au courant circles than Beef Wellington, a preparation of disputed and, maybe, mysterious origin that had its heyday back in the 1960s. The elaborate dish of beef, foie gras and duxelles encased in pastry was a favorite of Kennedys and Nixon alike, one of the few points of view the antagonists admitted, if only tacitly, to share.

Nothing in print links the dish to the Duke of Wellington, while some authorities date it only to the twentieth century, and then only in American sources. Others, including Jane Grigson, demur. She found a description of the dish, but not by name, in the eighteenth century diaries of James Woodforde. He called it "Beef-stake tarts in turrets of paste."

It is a difficult dish to cook. Even so, and despite its disputed origin as well as dubious reputation among tastemakers, Beef Wellington has refused to go away. Last January The Economist , not known for the trace of a downmarket readership, included a feature on the dish in its 1843 Magazine , a quarterly topical supplement to the flagship publication. The final season of "Mad Men" appears to have inspired the author: Josie Delap quotes one of the characters exclaiming to his "most explosive of bombshells:".."


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Raynman Supporting Member of TMP20 Aug 2020 8:34 p.m. PST

I had it once, years ago. It was delicious!

jurgenation Supporting Member of TMP20 Aug 2020 9:02 p.m. PST

I have cooked hundreds wonderful dish..

Personal logo Grelber Supporting Member of TMP20 Aug 2020 9:14 p.m. PST

I had it once at the Brown Palace Hotel in Denver, when we hadn't been married long and a wealthy relative gave us $50 USD and told us to go out and blow it all on a big meal. Yes, it was wonderful!


Personal logo 4th Cuirassier Supporting Member of TMP21 Aug 2020 4:23 a.m. PST

Is this one of those confections like mint sauce that absolutely appalls the French?

Stoppage21 Aug 2020 6:34 a.m. PST

I like hunter's sandwich:

Brown filet. Finish off in oven.

Get bread loaf (baguette?). Scoop out insides. Put in sliced mushrooms and the still-hot beef.

Wrap in tea cloth, put in fridge with brick on top.

Slice next day and consume. With Gusto.

SpuriousMilius21 Aug 2020 8:40 a.m. PST

One of my favorites, I've made many of them to commemorate The Battle of Waterloo. Since I can get frozen puff pastry dough from Central Market these days the prep work is somewhat reduced. I have Brussel Sprouts for the veggie of course, & a salad with Roquefort dressing.

von Winterfeldt21 Aug 2020 10:41 a.m. PST

A great dish and I very much prefer it to chicken marengo

Legion 421 Aug 2020 11:50 a.m. PST

I never had it ! frown

Shagnasty Supporting Member of TMP21 Aug 2020 12:12 p.m. PST

I can vouch for SM's dedication to this great dish. The perfect desert to follow is, of course, Napoleons.

Tango01 Supporting Member of TMP21 Aug 2020 12:28 p.m. PST

I eat it in London… exquisite!

But I like chiken marengo too… (smile)


von Schwartz21 Aug 2020 5:47 p.m. PST

Is it anything like Haggis?!?!

Dave Jackson Supporting Member of TMP22 Aug 2020 8:01 a.m. PST

and a variant, Prince Philip's favourite meal..Salmon Coulibiac

YouTube link

Stoppage22 Aug 2020 9:38 a.m. PST

Great vids!

Tango01 Supporting Member of TMP22 Aug 2020 11:20 a.m. PST



Legion 423 Aug 2020 8:58 a.m. PST

Is it anything like Haggis?!?!
I've had it ! At a wedding no less ! But it was ground beef instead of organ meat, and was not in a goat's stomach. So I liked it ! 🐐

Jeffers23 Aug 2020 9:26 a.m. PST

A beef burger, then! 😆

Covert Walrus25 Aug 2020 3:40 p.m. PST

More like a very upmarket sausage roll, in all honesty.

I imagine the "Wellington" connection might be to rival the French field collation turned haute cuisine, Chicken Marengo.

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