ecessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
hicken is cooking.
Chicken Wellington:
Divide each Boursin into
o 4 hours.
Salmon Wellington.
Preheat oven to 400
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
knife, mark the beef Wellington with long diagonal lines taking
eal. Turn carefully so that wellington is presentation-side-up and
Trim the lamb of fat and cut into 1/2 inch cubes.
In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
Add the dressing to the lamb mixture, stir well to coat.
...
aper and place the salmon wellington seam side down.
Make
Preheat oven to 400\u00b0.
Heat the clarified butter in a frying pan over medium heat.
Add the beef to the hot butter, searing it on all sides.
Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate.
Set aside.
15 minutes, this allows the Wellington to set and helps keep
br>You can refrigerate the Wellington at this point, well covered
eaten together.
Bake the Wellington 25 to 30 minutes.
rap together to hold the Wellington's shape. Place in the
Peel shrimp leaving shell next to tail.
Cut inside shrimp halfway through (clean).
Make Stove Top stuffing per recipe. Dice Surimi and garlic.
Add Tabasco and Worcestershire and saute in butter.
Add stuffing and mix well.
Refrigerate.
Take cold stuffing and stuff cut shrimp.
Wrap stuffed shrimp with pastry sheet, leaving seam on bottom.
Bake at 375\u00b0 for 15 minutes or until pastry is golden brown.
Serve with sauteed mushrooms. Serves 4.
rue.
As with any recipe, you may find your personal
o taste.
Serve beef wellington with cauliflower cream.