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Bruno Loubet has brought his distinctive style of modern bistrot food ...
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Bruno Loubet has brought his distinctive style of modern bistrot food to The Zetter. His renowned creativity and attention to detail is evident in every menu. Bruno uses classical techniques to produce an exciting combination of hearty regional food, contemporary dishes and reinterpreted classics. A delicate use of spice, and Asian and North African ingredients help create his unique take on modern bistrot food. Bistrot Bruno Loubet is open daily for breakfast, lunch and dinner. There is also a House Menu that is available throughout the day and ‘after hours’ for Zetter guests

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Veal Wellington

Veal Wellington

Submitted by Mrs Karen Hurley from Farnborough

Ingredients

Veal steaks (one per person), puff pastry, good beef pate, sprig of thyme, flour for dusting, 2 beaten egg yolks, Palma ham (2 slices per person).

Instructions

Cut out the pastry into oblongs that can easily wrap up the steaks. (Reserve some for decoration). Lay the steak in the middle of each pastry sheet. Top each steak with a layer of the pate, and a pinch of thyme. Cover the steaks in the Palma ham, Using the egg as glue, wrap the pastry around the steaks. Using more egg, cut the remaining pastry into strips and lay in a criss-cross pattern over the pastry parcels. And coat completely in the egg yolk mixture.

Attributes

- Main meals