Directions: |
Directions:Mix all of the above in a large bowl and refrigerate to marinate 2-24 hours. If you want plain meatloaf, skip to the baking instruction below.
If you want more of a Wellington effect, mix "foie gras" or another liver pate with Dijon. Surround the meatloaf with a layer of that and make mushroom duxelles to pack between the meatloaf and the pastry... but I don,t think Mrs.Dotson wasted much time with these Wellington steps. It was delicious without them, and she probably felt that we didn't have the encrusted version often enough to need the variety of the Wellington touches.
"En Croute" for the Sculptable Beef Wellington is her "Good and Flakey Pastry":
ingredients;
3 cups flour
dash salt
1/4 cup shortening (or butter, or 3/4 cup oil), one egg, beaten
1 T vinegar
4 T cold water
Preparation;
Roll out crust at least 1/4" thick, drape over brick of meatloaf leaving only the bottom uncovered
Trim the pastry, cut out and add a pastry decoration - a letter or symbol for the occasion - on top brush all with the set-aside beaten egg.
Bake 2 hours at 350ºF |
Personal
Notes: |
Personal
Notes: This Meatloaf "En Croute" or Sculptable Beef Wellington is a great item for any gathering with a special purpose because it can be essentially a food sculpture matched to whatever occasion is being celebrated. Add pastry ears and a tail and it can be shaped into a hound or a rabbit, for example, for a hunt celebration!
For the Oratorio Society of New York, I once used a double row of these pastry covered meatloaves as treble and bass staffs on which to display a phrase of choral music from Hayden's CREATION in pastry notes. The two loaves en croute fed the entire chorus and prompted appreciative singing of the phrase in the four part harmony notated in the crust, "And there was Light!"
These recipes can be found in a privately published collection of Bernice Dotson's recipes called "Cookin' With Gas"
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This recipe for Sculptable Beef Wellington is from