The French Kitchen
Beef Wellington
Page 183
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Review
bunyip from Melbourne, VIC
Somehow one doesn't expect to find this in a French cookbook, but Holuige includes it to illustrate the technigue of putting meat into a pastry case.
Particularly helpful is her advice about whether to pan-fry or roast the meat beforehand. The assembly diagram is invaluable.
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