Recipe - Beef Wellington Pt 22

See part 1

you to make a rectangle about 30 cm long. Turn the dough seam side up,
brush any excess flour from it, and fold the rectangle in thirds as before.
This completes 2 "turns". Chill the dough, wrapped in plastic, for at least
3 hours and up to 3 days.

Author's Notes: This is a beef Wellington recipe that was in the recent
50th anniversary issue of Gourmet Magazine. It impressed me significantly
because I rarely get to see a recipe that has both foie gras and black
truffles and looks doable by me. (Your requester in the digest appears to
be on the West Coast, so I'm sure he's got, or can locate, sources for
these delicacies. If he were on the East Coast, I would recommend he
contact D'Artagnan, in Jersey City, at 2017920748, for the foie gras and
Urbani, in NYC, at 2129414710 for the black truffles. By the way,
Daguin's daughter, the young lady who knocked their socks off at the state
dinner in Paris for President Bush awhile ago when she served American foie
gras, is associated with D'Artagnan).

The dough may be frozen.

Difficulty : time consuming. Precision
: measure ingredients.
Posted to MCRecipe Digest V1 #336

Recipe by: sam frajerman,sppb,x3026, disc!isppb03@dsac.dla.mil

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Tue, 10 Dec 1996 18:21:48 0500