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By Sheila Lukins and Julee Rosso
Published 1989
Once upon a time, it seemed as if every dinner party was built around Beef Wellington. Twenty years have passed, and beef is on the menu far less often—which is all the more reason to make it extra-special when it is. And this Wellington recipe is just that! Use the recipe for Potted Mushrooms. It goes well with the beef.
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