Text 24248, 95 rader
Skriven 2009-05-20 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Fantasy novels 2
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Tell her she must bring in a romantic interest for it to sell.

I did. She agrees.

 GJ> (Not "geezer
 GJ> sex", though, as that definitely _won't_ sell.)

It would be "coming of age" pure romantic love as the heroines are
just 16 years old.

The outline so far:

-1- royal sisters growing up in a just and rich kingdom
-2- invasion of the Dark Raiders
-2B- their parents are killed by the raider chief
-3- escape to the black forest
-4- growing up in exile
-5- the search for the magic sword
-6- finding the lost book of spells
-7- future predicting enchanted dice
-7- their growing powers; training in arms
-8- counter attack of the dark raider's lair
-9- re-taking the kingdom and freeing the people
-10- coronation of the returning princesses
-10B- (just added) the princess sisters wed a commoner soldier hero
and a forest elf bard.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Beef Wellington
Categories: British, Beef
  Servings: 8

    1.4 kg Fillet of beef (3 lb)
      1 TB Vegetable oil
     40 g  Butter (1 1/2 oz)
    225 g  Button mushrooms, sliced (8
           oz)
    150 g  Smooth liver pate (6 oz)
    325 g  Puff pastry (13 oz)
      1    Egg, beaten, to glaze

The Duke of Wellington was a highly prominent statesman and soldier
of the nineteenth century. This dish, however, bears his name not
because he was a great gourmet but because the finished joint was
thought to resemble one of the brown shiny military boots which were
called after him. 

Pre-heat oven to 220 C / 425 F / Gas 7.

Trim and tie up the fillet at intervals with fine string so it
retains its shape. Heat the oil and 15g ( 1/2 oz) of the butter in a
large frying pan, add the meat and fry briskly on all sides. Press
down with a wooden spoon while frying to seal well. Roast for 20
minutes, then set the beef aside to cool and remove the string.

Meanwhile, cook the mushrooms in the remaining butter until soft;
leave until cold, then blend with the pate. On a lightly floured
surface, roll out the pastry to a large rectangle about 33 x 28 cm
(13 x 11 inches) and 0.5 cm ( 1/4 inch) thick. Spread the pate
mixture down the centre of the pastry. Place the meat on top in the
centre. Brush the edges of the pastry with the egg. 

Fold the pastry edges over lengthways and turn the parcel over so
that the join is underneath. Fold the ends under the meat on the
baking sheet. Decorate with leaves cut from the pastry trimmings.
Brush with the remaining egg and bake for 50-60 minutes depending
how well done you like your beef, covering with foil after 25
minutes. Allow the Beef Wellington to rest for 10 minutes before
serving.

From: The Great British Kitchen 
the British Food Trust
www.greatbritishkitchen.co.uk


MMMMM-------------------------------------------------





Cheers

YK Jim


... A hero is merely braver about five minutes longer.

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