← All recipes

Wellington 01

Make Wellington 01 at home with Water, Salt, Lightly Salted Butter Melted, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1/2 tsp
• 4 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Combine water, wine, carrot, tarragon, peppercorns, allspice, thyme, parsley and salt in a large heavy saucepan.

2. 2

   Simmer, covered for 20 minutes.

3. 3

   Poach chicken in liquid for 10 minutes.

4. 4

   Remove chicken-cool, cover and chill.

5. 5

   Strain broth, and reduce to 1 1/2 cups over medium heat.

6. 6

   Saute shallots and mushrooms in 2 Tbsp butter until all liquid is absorbed (about 15 min) and chill.

7. 7

   When cold, add lemon juice, pignolis, cognac, parsley and remaining butter and blend well.

8. 8

   Hold for assembly.

9. 9

   Preheat oven to 425 degrees Thaw pastry shells, Ror each piece of chicken, roll out a thawed shell on a floured surface to make an 8" circle.

10. 10

    On each 8" circle, spoon 1 Tbsp Mushroom pate, and set chicken on top.

11. 11

    Enclose in pastry.

12. 12

    Bake Wellingtons uncovered on lowest rack of oven for 10 minutes.

13. 13

    Serve with Cognac sauce.