110,618
edits
Beef Wellington: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 98: | Line 98: | ||
The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]]. | The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]]. | ||
====[[Duxelles]] and Beef Wellington, step by step photographs==== | ====[[Duxelles]] and Beef Wellington, step by step photographs==== | ||
<gallery widths= | <gallery widths=250px heights=250px perrow=5> | ||
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles | Image:Duxelles ingredients.jpg|The basic ingredients for duxelles | ||
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]] | Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]] | ||