Thursday, April 22

Bacon Wellington

So after that salmon wellington, we had to do something more... Caes-like.

Come on. You had to see this coming.

Take your hunk of slab bacon and split in half, then fill the middle with chopped dried apples. I stole that from St. Alton who used chopped dried apples in his pork wellington.

Wrap in puff pastry and baste with beaten egg...

...then bake like the pastry calls for.

You're drooling. Admit it.

Pavlov calling!

Serve along with chunky mashed potato. It may be a little dry, so make a little gravy. Start with a roux of bacon grease and flour, then add ham boullion.

As they say on the internet, I'll just leave this here.