Chicken liver pate jamie oliver

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found. The recipe does chicken liver pate jamie oliver differ from the dish later known under this name. In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish “Wellington” to beef, described as: “Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry.