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Old 03-26-2012, 10:41 AM   #11
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Thanks Claire for all your data ... I know the Spanish Equivalent ... My Butcher too ...

Monday is a bit of a busy for me ... Until tomorrow.


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Old 03-26-2012, 10:44 AM   #12
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Tax Lady,

Thanks for your assistance ... I always go over all with my Butcher and Fish Monger first .. This way, there are NO mistakes ... They always enjoy hearing about my recipes ... The Beef Wellington with Pork Tenderlion shall be quite a TOPIC !!! They know me many years, and are nice gents. They know customer service and product ... the 2 essentials.

Okay ... until tomorrow.

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Old 03-26-2012, 10:48 AM   #13
Join Date: Mar 2012
Location: mountains of North Georgia
Posts: 58
Originally Posted by simonbaker View Post
Do you sear the tenderloin before topping & wrapping it for extra flavor? What are danish browned potatoes?
Simonbaker, NO I don't sear the beef, although I do sprinkle a wee bit of flour over it.
Next time I make this I am going to use a extra thin layer of pastry over the part that holds the filling, then wrap the large piece of pastry dough around the entire filet.

Danish Browned potatos are really good. I posted the recipe.
Tiny white peeled,cooked potatos. Drain & let cool off completely. Large fry pan add white sugar, med heat until cooked, then add butter...stir. Add cool potatos and coat the potatos with syrupy like mixture....adjusting the heat to keep the mixture syrupy. Really very good for a special dinner...wouldn't want them everyday. Serve in a pretty serving bowl & chopped fresh parsley

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