I made Boeuf en Croute.Why I felt the need to do this 3 days before Christmas, I don’t know. I think it might be called…denial.
Fortunately, it was excellent. Almost everyone loved it. In defense of my culinary prowess, the no-vote thinks Velveeta Mac and Cheese from the box rather than the blue box with powder is the height of sophistication.
But back to the real food. Obviously, it wasn’t as good as the old Velvet Turtle’s Beef Wellington. For one thing, no pate de foie gras. And for another thing, no pate de foie gras. Also, no Duchesse potatoes piped around the edge of the plate and then baked. Nonetheless, it was delicious, if I do say so myself. And I do.
I used Laura Calder’s recipe from the show French Food at Home on the Cooking Channel. I do find her a little off putting — she’s rather nervous so she clenches her teeth when she talks, but she seems nice enough and the recipe worked. I can forgive a little lockjaw for a good recipe.