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Sunday, October 26, 2008

Stuffed Breast Of Chicken Wellington









This is a variation on the Beef Wellinton using the same method and technique but costing much, much less. Once you know how to make a Beef Wellington you can use any cut of meat as long as it is the same proportions. Loin of pork is good for this. You also do it with fish but you will make a fish stuffing instead of the mushroom duxelle.

2 comments:

grahamer said...

ust love it jim so easy but looks so good from graham

A Walsh said...

pfg