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Reply to "Local source for full-sized beef wellington? "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]So easy to make them.[/quote] it really isn't. The duxelles is labor intensive-- all that squeezing!-- and then you have to make the pastry. And I don't have a lattice cutter. And I hate making pastry. It's not that any one of the steps or techniques is difficult, it's that there are so damn many of them. [/quote] you can buy the puffed pastry. in fact I would imagine most of these places charging $300 for a beef wellington aren’t even making their own homemade pastry but using frozen puffed pastry. [/quote]
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