Tango01  | 20 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:".."
Main page
link Amicalement
Armand |
| Raynman | 20 Aug 2020 8:34 p.m. PST |
I had it once, years ago. It was delicious! |
| jurgenation | 20 Aug 2020 9:02 p.m. PST |
I have cooked hundreds wonderful dish.. |
 Grelber | 20 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! Grelber |
 4th Cuirassier | 21 Aug 2020 4:23 a.m. PST |
Is this one of those confections like mint sauce that absolutely appalls the French? |
| Stoppage | 21 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. |
| SpuriousMilius | 21 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 Winterfeldt | 21 Aug 2020 10:41 a.m. PST |
A great dish and I very much prefer it to chicken marengo |
| Legion 4 | 21 Aug 2020 11:50 a.m. PST |
I never had it !  |
| Shagnasty | 21 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 | 21 Aug 2020 12:28 p.m. PST |
I eat it in London… exquisite!
But I like chiken marengo too… (smile)
Amicalement
Armand |
| von Schwartz | 21 Aug 2020 5:47 p.m. PST |
Is it anything like Haggis?!?! |
| Dave Jackson | 22 Aug 2020 8:01 a.m. PST |
and a variant, Prince Philip's favourite meal..Salmon Coulibiac YouTube link |
| Stoppage | 22 Aug 2020 9:38 a.m. PST |
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| Tango01 | 22 Aug 2020 11:20 a.m. PST |
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| Legion 4 | 23 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 ! 🐐 |
| Jeffers | 23 Aug 2020 9:26 a.m. PST |
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| Covert Walrus | 25 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. |
gets started with Flintloque.
