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1/3 Photos of Individual Lamb Wellington Parcels With a Madeira Sauce
This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)
Units: US | Metric
Serving Size: 1 (521 g)
Servings Per Recipe: 2
The following items or measurements are not included: