Evolution of a Beef Wellington. Contained within the pastry case is a duxelles of mushrooms with virtually all the moisture removed, as recommended by Gordon Ramsay. This is held against the 2½ lb fillet steak by strips of parma ham. The steak is seared then flamed (using Tesco Value French brandy at less than £10 a bottle - ie, (to foreigners) couldn't be cheaper). When cool the steak is encased in pastry decorated with "My luve is like a red, red rose..." by Rabbie Burns. Cooked in the oven for 20 min. at 200 deg C and 15 min at 160 deg C.Served with Sauce au poivre, as mentioned.
YSABELLE IN FLIGHT Mrs BB has been doing this at Christmas for thirty years with a short break which so outraged granddaughter Ysabelle. And it is Y who should have the last word or the last act. In her youth she was the pickiest eater known to man and many a French waiter has she enraged: BB: Et pour la petite, une assiette de frites. C'est tout. Waiter: Mais, monsieur, un peu de chou-fleur, peut-etre? Une saucisse? BB: Comme j'ai dit, une assiette de frites. Waiter: Mais monsieur....However a year at uni, and an unremitting diet there of pasta, has sharpened her sensitivities. In the phot0 she is on her fourth slice of BeefWell.
Novel progress 28/12/09. Ch. 9: 2190 words. Chs. 1 - 8: 36,852 words. Comments: Edited and re-edited Ch. 8. Still not right. Opting for a little writing instead. That was yesterday and I'm still writing.
