Is Roast Beef Made From Top Round Sirloin Tip?
Beefiness Wellington with flake table salt on the superlative, sliced open
Whole Beef Wellington with a lattice design
Inside of a medium-rare Beef Wellington
Menus for the "exquisite dinners" from the Maria Ochorowicz-Monatowa's Uniwersalna książka kucharska from 1909 including "Fillet à la Wellington"
Beefiness Wellington is a steak dish of English origin, fabricated out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the wet and prevent information technology from making the pastry soggy.
A whole tenderloin may be wrapped and broiled, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.
Naming [edit]
While historians generally believe that the dish is named later Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection betwixt the dish and the duke has been plant.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the fourth dimension Wellington became famous, meat baked in pastry was a well-established part of English language 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".[ii] However, she cautioned, at that place are no 19th-century recipes for the dish. At that place 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.[three] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[ commendation needed ]
In the Smoothen archetype cookbook, finished in 1909 and published for the starting time time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), at that place is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, 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 court in Vienna. She also 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 equally: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry 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 Built" by Sidney Herschel Pocket-sized in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its carte.[6] The first occurrence of the dish recorded in the Oxford English language Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to absurd, and rolled in a pie crust.[ii]
Variations [edit]
Similar dishes of unlike types of protein baked in pastry include sausage and salmon. Various Wellington recipes using vegetables, such as mushroom and beet Wellingtons, also exist.[vii]
See also [edit]
-
Food portal - Shooter's sandwich
- List of beef dishes
- List of steak dishes
References [edit]
- ^ Olver, Lynne. "Beef Wellington". The Nutrient Timeline.
- ^ a b Hyslop, Leah (21 August 2013). "Potted histories: Beef Wellington". The Daily Telegraph . Retrieved 14 May 2015.
- ^ "Offset Class Card, 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 xvi February 2019.
- ^ Small-scale, Sidney Herschel (9 January 1930). "Custom Congenital". Chicago Daily Tribune. p. 27. ProQuest 181103725.
- ^ "Classic Beefiness Wellington". Tiny New York Kitchen. Retrieved 14 May 2015.
Source: https://en.wikipedia.org/wiki/Beef_Wellington
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