. Cranberries; : the national cranberry magazine. Cranberries. For pure elegance in the most perfect taste, nothing is more appropriate than planning a menu which is based on classic recipes. A knowledgeable hostess who wishes to present her guests with a superb dining experience will give much thought to her menu. And when her expectations of success are fulfilled, she wiU use the same menu again for many another occasion. The basic entreeâaround which she can vary complementary coursesâis of the utmost importance. Cranberry Beef Wellington is such a magnificent entree. A recipe with grand tr
. Cranberries; : the national cranberry magazine. Cranberries. For pure elegance in the most perfect taste, nothing is more appropriate than planning a menu which is based on classic recipes. A knowledgeable hostess who wishes to present her guests with a superb dining experience will give much thought to her menu. And when her expectations of success are fulfilled, she wiU use the same menu again for many another occasion. The basic entreeâaround which she can vary complementary coursesâis of the utmost importance. Cranberry Beef Wellington is such a magnificent entree. A recipe with grand tradition, it has been sensitively revised and changed here to make its prepara- tion easier and quicker, without losing its rare quality. A subtle mix of sauteed onions, liver pate (or liverwurst) and cranberry- orange relish is layered over the beef, which is then encased in a blemket of pie crust. The pate-berry mixture can be made ahead of time and the use of a prepared pie crust mix is also a great time saver. A last touch is to create your own designs from the pastry dough to decoratively enhance the top of the beef. Use your imagination and, either by hand or with decorative cutouts, make a design of flowers, leaves and stems. It is quite traditional to serve Beef Wellington either warm from the oven or at room temperature. For a buffet or even lunch the next day, it would be a rare treat. For an enchanting dessert, pretty and light Cold Cranberry Souffle is a perfect choice for this dinner. It has a fluffy texture and uniquely piquant flavor combining concentrated lemo- nade, whole berry cranberry sauce, egg whites and spiced apples. To tastefully anoint each souffle serving. Cranberry Wine Sauce tangily mixes whole berry cranberry sauce, port wine and grated orange and lemon. Both the dessert and sauce can be made well in advance of the event. To your menu, you might add a plat- ter centered with cauliflower siurrounded by tiny carrots and peas, as well as a salad of c
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