What Is the Difference Between Beef Wellington and Beef Bourginon
Beef Wellington with chip salt on the top, sliced open
Whole Beef Wellington with a lattice pattern
Within of a medium-rare Beefiness Wellington
Menus for the "exquisite dinners" from the Maria Ochorowicz-Monatowa's Uniwersalna książka kucharska from 1909 including "Fillet à la Wellington"
Beef Wellington is a steak dish of English language origin, fabricated out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then broiled. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.
A whole tenderloin may be wrapped and baked, and and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and blistering.
Naming [edit]
While historians more often than not believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the proper name is unclear and no definite connection betwixt the dish and the duke has been found.[ane]
Leah Hyslop, writing in The Daily Telegraph, observed that past the fourth dimension Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, in that location are no 19th-century recipes for the dish. There is a mention of "fillet of beefiness, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish gaelic dish (the Knuckles was from an Anglo-Irish family unit), simply the dates for this are unclear.[ citation needed ]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beefiness fillet à la Wellington). The recipe does not differ from the dish subsequently known under this name. It is a beef filet enveloped together with duxelles in puff pastry, broiled, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial courtroom in Vienna. She too included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4] [5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described every bit: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry out duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Congenital" by Sidney Herschel Small in 1930 had two of its characters in a eating house in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English language Dictionary is a quotation from a 1939 New York nutrient guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie chaff.[2]
Variations [edit]
Like dishes of different types of protein baked in pastry include sausage and salmon. Various Wellington recipes using vegetables, such as mushroom and beet Wellingtons, besides exist.[seven]
See also [edit]
-
Food portal - Shooter'southward sandwich
- Listing of beef dishes
- List of steak dishes
References [edit]
- ^ Olver, Lynne. "Beef Wellington". The Food Timeline.
- ^ a b Hyslop, Leah (21 August 2013). "Potted histories: Beefiness Wellington". The Daily Telegraph . Retrieved 14 May 2015.
- ^ "Commencement Course Bill of fare, 10th Nov 1899, Hamburg-America line". menus.nypl.org . Retrieved 29 October 2018.
- ^ Ochorowicz-Monatowa, Marya (1910). Uniwersalna książka kucharska (in Polish). Lwów; Warszawa-Łódź: Księgarnia H. Altenberga; Ludwik Fiszer. p. 52, 304.
- ^ "Marya Ochorowicz-Monatowa "Uniwersalna książka kucharska"". Salon tradycji polskiej (in Polish). Muzeum Lwowa i Kresów. Archived from the original on sixteen February 2019.
- ^ Small, Sidney Herschel (9 January 1930). "Custom Built". Chicago Daily Tribune. p. 27. ProQuest 181103725.
- ^ "Archetype Beef Wellington". Tiny New York Kitchen. Retrieved 14 May 2015.
Source: https://en.wikipedia.org/wiki/Beef_Wellington
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