On Mon, Jan 03, 2011 at 09:32:33AM -0000, Bob W wrote: > > > > Tile changed to add "PESO". And here's the URL: > > > > http://www.jfwaf.com/PAW/PAW.php?name=PAW1101 > > that beef welly looks nicely done. > > I did some for a dinner party a couple of months ago, but made individual > wellies rather than one big one sliced, served with garlicky crushed new > potatoes and french beans, washed down with Cote de Nuit. I varied the > duxelle a bit by using quite a lot of Pedro Ximenez dark sweet sherry > instead of white wine. This gave it a really rich, rounded flavour.
My wife doesn't like mushrooms, so the duxelle was something I changed. I actually used left-over chestnut stuffing (veal, pork, and chestnuts), which worked very well - I'll use that idea again! I was originally planning to use something based on home-made potted beef; we've tried using pate in the past, but found it to be too strongly-flavoured. > Starter was potted shrimps washed down with Viognier, pudding was stewed > summer fruits poured over toasted brioche with home-made vanilla ice cream, > followed by British cheeses and fruit with a Calvados-type brandy. It was > only while making it all that I realised quite how much dairy produce was in > it, and the calorie content was probably in the millions, but what the > hell... Butter is an essential food group :-) One of the things calorie-counting points out is just how many of the calories come from pastry in things like a Beef Wellington, or a pie such as a Raised Pork Pie or a Veal Ham & Egg Pie. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
