Erik's Rants and Recipes: Beef Wellington Recipe... sort of...

January 7, 2006

Beef Wellington Recipe... sort of...

First, study the recipe for Beef Wellington in Julia Childs' Mastering the Art of French Cooking Vol Two. Then, think of inserting a truffled duck liver mousse between the beef and the brioche.

OR...

Insert a mince of fresh porcini mushrooms, sauteed and finished with marsala in that layer.

If you need more details, holler.

I want to be
In some
Dark Holler...

Posted by erik at January 7, 2006 10:07 PM

Comments

Thanks, Erik!

This will take some doing. The only way to get duck liver around here is to catch a hunter in a generous mood. No fresh porcini mushrooms, either. I can get fresh morels, but not porcinis. But I'll see what I can do. I really appreciate this! Thanks again.

Posted by: SecretAgentMan at January 8, 2006 4:19 PM