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Results 21 - 30 of 45 for wellington sauce
21. BEEF WELLINGTON
Heat oven to 425 degrees. Rub top and sides of meat with butter. Cook 1/2 hour and sprinkle with salt and pepper; let cool. Roll pastry ...
22. BEEF WELLINGTON
Heat oven to 425 degrees. ... water and teriyaki sauce. Stir over medium-high heat ... for 30 minutes. Let stand for 15 minutes before serving.
Poach chicken in slightly salted ... Serve with mushroom sauce. Sauce: Mix soup, sour ... precooked mushrooms. Heat thoroughly and serve. Serves 16.
Make flaky pastry: In food ... decorations. Place on Wellingtons and glaze the entire pastry ... light white wine sauce: Place wine, vinegar and ... remaining sauce. Serves 8.
25. BEEF WELLINGTON
Make Duxelles and Perigueux Sauce the day before and refrigerate. ... stirring until thickened. Add truffles, salt and pepper. Serves 8 to 10.
Combine 1/2 cup butter and ... top of each Wellington, forming a letter X. ... degrees for 15-18 minutes or until golden. Serve with Veloute sauce.
For pesto, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt in a food processor. Cover and process until smooth; set ...
28. BEEF WELLINGTON
1. Roast beef as desired ... parsley and Worcestershire sauce; set aside. 4. Spread ... Bake at 400 degrees for 20 minutes or until golden brown.
Place each chicken breast half between 2 sheets of waxed paper. Flatten chicken to 1/4 inch thickness. Saute onion, garlic, mushrooms in ...
Cook rice by package directions. ... golden brown. Serve with currant sauce (below). Serves 4. Mix together and heat over low heat until melted.
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