filet Wellington
The Beef Wellington is a meat dish that is claimed by the Swiss chef Charles Senn at the Zurich International Culinary Art Exhibition was created (CICA) 1930th This contrasts with the fact that as early as 1900 several German-language cookbooks contained corresponding recipes. Rather, it is a modification of the older French dish Filet de boeuf en croute . Filet Wellington is a fillet of beef coated with duxelles (a puree made from chopped mushrooms , sometimes also with foie gras ) in a puff pastry coating . It was classic with a demiglace and u. a. braised salsify served; today there are different side dishes and mostly a Madeira or truffle sauce .
Naming
The name Filet Wellington is said to go back to Arthur Wellesley , 1st Duke of Wellington. According to legend, after the Battle of Vitoria he was served fillet baked in batter, which subsequently became his favorite dish. At that time it was customary to eat fallen army horses after a battle, so it was probably a horse fillet . This is not guaranteed, but in fact, meat wrapped in batter, such as empanada , was common in the Basque Country at the time of the coalition wars , and this method of preparation goes very well with the lean horse meat. It is also believed that the name comes from the fact that the flesh resembles the color of Wellington's riding boots.
Web links
Individual evidence
- ↑ Petra Foede: How Bismarck got hold of the herring. Culinary legends. Kein & Aber, Zurich 2009, ISBN 978-3-03-695268-0 , p. 70.
- ↑ Bayerischer Rundfunk: Why food is called that: Filet Wellington | BR.de . November 21, 2014 ( br.de [accessed September 23, 2017]).
- ↑ The supreme gourmet discipline: Wellington beef fillet . ( tlz.de [accessed on September 23, 2017]).
- ↑ A dish and its history: Filet Wellington in: PM History . August 2013, p. 9.