Filets de Bœuf à la Wellington - Tossed in butter over a brisk fire cooled and wrapped carefully in thinly rolled out puff paste
THE FILLETS DE BOEUF A LA WELLINGTON ARE MAINLY THE FILLETS OF THE BEEF, BAKED IN THE MEDIUM HOT OWEN.
They are covered with a layer of the buttered phillo dough and as well covered with a layer of fines herbes, spread over the fillets.
When the dough is prepared, you should brush over the paste with egg yolk and bake in moderate oven 10 to 15 minutes. The boeuf a la Wellington fillets you should dress on potato purée which is called socle), you should garnish the dish with green peas. French beans truffles and potatoes cut in cubes and tossed in butter are served as garnish as well.
Original recipe found in this book:
Che Menu Book FOURTH EDITION OF PRACTICAL GASTRONOMY, A MENU COMPILER AND REGISTER OF DISHES - first published 1892
by BY C HERMAN SENN GCA Inspector and Consulting Chef National Training School of Cookery 1892 1908 AUTHOR OF RECHERCHÉ COOKERY THE NEW CENTURY COOKERY BOOK RECHERCHÉ SIDE DISHES THE PRACTICAL COOKERY MANUAL ETC ETC
REFERENCES:
1. Views and Reviews A WORSHIPPER OF WELLINGTON DIARY OF Frances Lady ShellEY 1818
THE DIARY OF Frances Lady ShellEY 1818 1873 Illustrated Edited by her grandson Edgcumbe London John Murray Ios 6d net
On February 24 1873 forty years ago Queen Victoria stood at the side of the death bed of one who had entered the world when the separation of the United States had only just become an accomplished fact, when William Pitt was still on the sunny side of thirty, and when the visible portents of the coming political upheaval in France were"as a cloud no bigger than a man's hand." The dying woman was Frances Lady Shelley, who had played an exceptionally important part in the social annals of four reigns. Queen Victoria's grandfather was still our titular sovereign when Lady Shelley first welcomed Wel lington to her pleasant Sussex home at Maresfield-
In 1840 Lady Shelley began to reside at Lonsdale House, Fulham, where she gave for nearly thirty years those parties, which became one of the features of the London season. In that cedar-shaded garden overlooking the Thames, one have met Gladstone, Bishop Wilberforce, Samuel Rogers, Hob house, the sisters of the poet Shelley, Monckton Milnes, Abraham Hayward, Matthew Arnold, Thomas Hughes and most of leaders of London society.
Found in The OUTLOOK 1913
2. LUMBER DEALERS OF RHODE ISLAND.
An Annual Meeting in Executive Session-Attitude on the Boston Agreement -A Valuable Report from the Secretary -The New Officers -A Firm Stand on Insurance -Features of an Enjoyable Dinner- The Attendance.
THE DINNER
The dinner was scheduled to begin at 6:30 which left about time to get into evening clothes, and reach the dining hall in the Wellington . The committee of arrangements, consisting of Burmah E. Perkins chairman; Henry A. Grimwood and William P. Vaughn, had attended to its duties well.providing for having each man or party sit ,where he or she it best pleased, so that every one was surrounded by congenial companions.The tables were prettily decorated with colored incandescent lights and cut flowers in profusion, and at each plate was a handsome, leather-bound menu card provided by the Lumber Underwriters of New York, which had as frontispiece a cut of the new Rhode Island state house, a sheet on which were printed verses from popular songs designed to be dealt with by the members and their guests during the dinner, and an original song of current appropriateness.
Menu
Celery Blue Points Radishes Olives
Cream of Lettuce
Haut Sauterne
Broiled Spanish Mackerel Maitre d'Hotel Spanish Mackerel Maitre d Hotel
Cucumbers Sarah Bernhardt Potatoes
St Julien
Filet de Boeuf Pique Bearnaise
French Peas Delmonico Potatoes
Sherbet a la Wellington
Sherbet a la Wellington Broiled English Snipe on Toast au Cresson
Lettuce and Tomato Salad
Neapolitan Ice Cream
Apollinaris
Roquefort Cheese Cafe Noir Toasted Crackers
Cafe Noir
CITATION FROM : AMERICAN LUMBERMAN MARCH 21 1903
3.Scotch Collops Mrs Wellington 1880
THE ORIGINAL RECIPE OF MRS WELLINGTON - THE HISTORY OF THE GRAND CUISINE 1880
Take 1 lb of uncooked beef, freed from fat skin or gristle. Mince it fine and put it into a buttered stewpan. Put it on a stove, and whilst it is cooking, pound it with a pestle, and pound it, to prevent it from getting into lumps and knots.
Season with a little pepper and saltm and add a peeled whole onion. Draw the stewpan to one side of the stove put the lid on, to simmer slowly. Stir now and then
Good beef should make its own gravy, but if the beef is too dry, add a little nice gravy from roasted meat. it answers than stock. Simmer 20 or 30 minutes. Take out the onion before dishing up the beef. (See Sir A. Milne's Omelet- under Omelets) to use up remains of this dish.
These collops when made with muttonm should be with fines herbes.
THE RECIPE FOUND IN THE BOOK
OF LADY CLARK OF TILLYPRONIE THE COOKERY BOOK
ARRANGED AND EDITED BY CATHERINE FRANCES FRERE
LONDON CONSTABLE & COMPANY LTD 1909
4.THE ALPINE CLUB REGISTER
Joseph Hoyland Fox
19 April 1859 dm 1915
Born 18 April 1833 Wellington. Son of Samuel Fox of Tottenham, Wellington and Falmouth, and Maria Middleton of Wellingborough. Cousin of C.H. Fox ,Brother-in-law of W. Fowler E Howard, and F.F. Tuckett.
Married 1860 Mariana, sister of F.F. Tuckett
Educated Friends' School. Grove House .Tottenham and University College. London.
Entered the family business of Fox Brothers. at the Tonedale. Woollen Mills Wellington, 1850; a partner 1854; and on a business being converted into a limited company. became its Chairman. He took an active part in its management till a few days before his death. In 1873 he initiated a scheme at the business embracing profit-sharing, old-age pensions, compensation for accidents, compulsory insurance against sickness and free medical attendance. Was also head of the banking firm of Fox, Fowler & Co for fifty years a Director of the Wellington Gas and Coke Co,. Ltd, and at the time of his death Chairman of that Company and of the Wellington and Town Hall Co. Ltd.. and also a Director of the Life Assurance Co.
J.P. for Somerset, 1871, at his death had been for many years Chairman of the Wellington Bench. Represented Wellington for some years on the Somerset County Council. Was for some time Chairman and. till a week before his death, President of the West Somerset Liberal Association. Twice President of the Taunton and Somerset Hospital.
In Wellington itself he was Portreeve 1883-5, served on the Local Board till 1894, and on the Burial Board; was President of the Liberal Club, the Temperance League, the Cottage Hospital and the Athletic Union.
Author of "The Woollen Manufacture at Wellington". Somerset: compiled from the Records of an Old Family Business' (1914) Died 8 March 1915 (In Memoriam xxix 336-8 by E. Howard with portrait).
FOUND IN
THE ALPINE CLUB REGISTER 1857-1863
BY A.L. MUMM
HONORARY LIBRARIAN FORMERLY HONORARY SECRETARY AND VICE PRESIDENT OF THE ALPINE CLUB
LONDON EDWARD ARNOLD & CO 1923
5. ENCYCLOPEDIE DE CUISINE DE TOUS LES PAYS
Filet de boeuf à la Jean Bart
de boeuf à la Jockey Club
de boeuf à la juive
de boeuf au jus d orange
de boeuf aux laitues braisées
de boeuf en levraut
de boeuf à la lithuanienne
de boeuf à la Louis XV
de boeuf à la Louisiane
de boeuf à la luxem bourgeoise
de boeuf au macaroni à l'italienne
de boeuf à la macédoine
de boeuf au madère
de boeuf à la Maillot
de boeuf à la Maintenon
de boeuf à la maître d'hôtel
de boeuf à la malvoisie
de boeuf à la malvoisie à la Wellington
de boeuf mariné à la chasseur
de boeuf mariné et rôti
6. WELLINGTON'S OPERATIONS
Just at this time three provisional battalions of English Militia landed at Bordeaux. They gave proofs, not unnaturally, of a total absence of discipline;but as the war now terminated, their fighting qualities remained unknown. It was unfortunate that they were commanded by Lord Buckingham and other very stout persons. who excited the derision of the ribald populace. which hailed them as "Les Boeuf-gras Anglais!".
For a few days after the fight at Aire neither Welling ton nor Soult made any movement of importance. Each overrated the strength of the other, Wellington believing that his opponent had been reinforced by Beurman, Soult being unaware of Beresford's absence. In point of the opposing armies were about equal in numbers. having perhaps 32,000 officers and men of all arms. The Allies had 44 guns against 38 of the French.
CITATION FROM:
Wellington's Operations Peninsula (1808-1814)
By William Game Captain Lewis Butler
Late King's Royal Rifle Corps
LONDON T FISHER UNWIN PATERNOSTER SQUARE 1904
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