(A bit of franglais for you there)
It looks like I'll be cooking Roast Beef for christmas dinner. I'd like to do it en croute but without the usual mushroom paste that sits betwixt joint and pastry.
Two reasons for this:
What are your thoughts?
It looks like I'll be cooking Roast Beef for christmas dinner. I'd like to do it en croute but without the usual mushroom paste that sits betwixt joint and pastry.
Two reasons for this:
- The mushroom paste isn't all that popular with the kids (but I will offer a creamy mushroom sauce on the side - now THAT'S popular!)
- It's a bit fiddly.
What are your thoughts?