The Boston Globe from Boston, Massachusetts • 32

Tw? French Chef Women's Hk yes Whole Tenderloin in Pastry Case 32 MONDAY, NOVEMBER 15, 1965 By JULIA CHILD (Julia Child's cooking demonstration, "The French earned on Channel 2 tonight at 8, Wednesday at 3 p.m. and Saturday at p.m., is one of the most popular local television sheas. Here a the recipes v.hich Mrs. Child 'aill discuss ionicht.) Take a Today in Society Museum Chiefs, Friends Honor Prof Paul Sachs ing proportions: 3 cups all-purpose flour (scoop cup into bag, level off with straight-edged knife), 134 sticks (7 ounces) chilled butter, 4 tablespoons chilled shortening. 2 teaspoons salt, cup iced water; chill 2 hours before using.

So that the crust will be crisp when served, it is done in two parts: a cooked bottom case to hold the beef, and a flaky dough topping. The Bottom Pastry Case. Butter the outside of a loaf-shaped tin approximately 12 by 3li inches bottom diameter, and 3 inches deep. Roll about 35 of the chilled pastry into a rectangle 16 by 1 inches, and inch thick. Lay pastry on upside-down tin, press in place, and trim so pastry forms a case 14 inches deep.

With the tines of a table fork prick sides and bottom of dough at 14-inch intervals to keep it from puffing in the oven, and chill at least half an hour to relax dough. Bake until very lightly browned in middle level of a preheated 425-degree oven for 12 to 15 minutes. Let cool 10 minutes on tin, then unmold. (Case may be refrigerated or frozen.) The Pastry Roll remaining dough into a 16 by 7-inch rectangle, spread bottom half with 14 tablespoon cold but soft butter, and fold in half to enclose butter. Repeat with another 1'2 tablespoon butter.

Roll again into a rectangle and fold in thirds, as though folding a business letter. This is now mock puff pastry, with layers of butter between lavers of rionph- it chic French black most effective, Dr. and Mrs, Leo Cass and their guest from New. foundland, Mrs. John Penny, Vicki Cass with an Irish designer dress of delicate lace and chiffon that was beautiful, the Jerome Roscnfields, her slim good looks set off by black and diamonds, the Stanley Housens, the Gardner Coxes and scores more.

Honor guests include Prof. Sachs' three daughters, Mrs. Victor O. Jones and Mrs. Frank H.

Wilson 3d of Cambridge and marinate it in herbs and wine, cover it with a rich cloak of mushrooms, bake it in decorated pastry, and you have Filet of Beef Wellington. This is a splendid dish when you want to make a vast impression on your guests, and if you have prepared all the various elements a day ahead of time the assembling and cooking are easy indeed. This recipe will furnish 8 large helpings. Filet of Beef Wellington THE BEEF Order a whole loin tenderloin (filet) of beef. Have the outside filament and all excess fat removed, but have the suet (fat covering) saved.

Have the tail or small end turned back over the meat to make an even cylinder about 12 inches long, and have the meat tied at 1-inch intervals around the circumference. Optional Marinade. Although the tenderloin is the most expensive part of the beef, it has the least flavor. A 24-hour marinade will give it more character, and you can use the marinade again, for making the sauce. Proceed as follows: Place a cup of light oil or cooking oil a smallish, heavy saucepan and add cup each of sliced onions, Shrimp in Newburg ocean Sweet, fresh shrimp croquettes in a delectable ocean of smooth, creamy Newburg sauce a famous Howard Johnson's restaurant dish you can now enjoy at home! When you can't dine at Howard Johnson's, take HOWARD JoHswon home from your supermarket frozen food case Cover and refrigerate; turn and baste the meat every several hours fc at least 24 hours.

Just before the next step, scrape off marinade and dry meat in paper towels. Preliminary Baking. Before it is cooked in pastry, the tenderloin has a preliminary baking to stiffen it, so it will hold its shape in the crust. Proceed as follows: Preheat oven to 425 degrees. Rub the meat with a spoonful of cooking oil and place in a shallow roasting pan.

If you saved the suet, place it over the beef to protect and baste it during roasting. (Lacking suet, you will have to baste the meat with oil every 5 minutes during roasting.) Set in upper third of oven and roast for 25 minutes, turning and basting the meat once with the fat in the pan. Remove from oven and let cool for 30 minutes or longer. If you are doing this ahead of time, wrap and refrigerate the meat when it is cold; bring to room temperature before final cooking. THE MUSHROOM FLAVORING This is a mushroom Dux-elles with wine and foie gras, which bakes around the meat.

Trim, wash and dry 2 pounds of fresh mushrooms; chop the minto small pieces less than 1 inch in size. You will have about 6 cups of minced mushrooms; so that they will cook, dry, which is necessary for this recipe, twist them, a handful at a time in the corner of a towel to extract as much juice as possible. Save juice for the sauce. Then saute the mushrooms for 7 to 8 minutes in 2 tablespoons of butter with 4 tablespoons minced shallots or scallions; when mushroom pieces begin to separate from each other, add 4 cup dry Madeira wine (Sercial) and boil rapidly until liquid has evaporated. Season to taste with salt and pepper, and beat in 4 to 5 ounces "mousse de foie" or "foie gras." Refrigerate in a covered bowl; beat to soften just before using.

of the mushroom mixture in the bottom of the case. Remove trussing strings and set the beef in the case, covering the meat with the remaining mushrooms. Paint the sides of case with egg glaze (1 egg beaten with y2 teaspoon water), lay pastry topping over meat allowing edges to fall about 1 inch on sides of case; press pastry onto sides of case. Paint pastry topping with glaze, affix decorations, and paint again with glaze. Make cross-hatch markings over glaze with a knife, to give texture to the glaze when baked.

Make l-inch vent holes centered about 3 inches apart in top of pastry and insert paper or foil funnels for escaping steam. Plunge a meat thermometer through central hole and into center of meat. Baking. Bake for 20 to 25 minutes in middle level of a preheated 425 degree oven or until pastry has started to brown. Then lower thermostat to 375 degrees and bake 20 to minutes more or to a meat thermometer reading of 137 degrees for rare beef.

Let rest at a temperature of not more than 120 degrees for at least 20 minutes before serving, so juices will retreat back into meat tissues before carving. (To serve, carve as though cutting a sausage into 112-inch slices.) SAUCE SUGGESTIONS Sauce Madere: Simmer marinade ingredients and mushroom juice with 2 cups beef bouillon and 1 tablespoon tomato paste for 1 hour; when reduced to 2 cups, strain, degrease, season, and thicken with 2 tablespoons of cornstarch beaten with 1a cup of Madeira. Sauce Perigueux: Simmer 1 or 2 minced canned truffles and their juice for a moment in the Sauce Madere. Sauce Colbert: Just before serving, beat 1 cup of Sauce Bearnaise gradually into 2 cups of Sauce Madere. VEGETABLE AND WINE SUGGESTIONS: Accompany Beef Wellington with braised lettuce, endive or celery and broiled tomatoes, or a vegetable salad, and an excellent red Bordeaux Medoc or Graves.

By MARJORIE SHERMAN The gift of $50,000 which established museum at Harvard to equal that at Yale University" in 1890, given in memory of William Hawks Fogg by his widow, bought space in the Harvard yard approximately opposite to where the present re-nowed Fogg Museum stands. But the man who made that space into an outstanding museum and, even more important, taught art and its precepts to some of the world's finest museum directors and collectors today, was Paul J. Sachs. His gifts of nearly 3000 paintings and drawings to the Fogg could never be recognized during his lifetime, so modest was this beloved teacher and friend. But Sunday night the lights burned late at the Fogg, and his memory was honored at one of Boston's rare turnouts.

Museum and university presidents journeyed many miles to honor the "father" of many a famed U.S. museum of today, and the Boston guests hospitably greeted at the front door in the Fogg tradition by Curator Agnes Mongan, included Harvard's President Pusey and his wife, the Gardner Museum's George Stout and his wife, the Fine Arts Museum's Hanns Swarzen-ski. Perry Rathbone and Diggory Venn and their wives, and The Athanaeum's Walter Muir WhitehiU. Also part of the historic pageant, which sparkled like the champagne and flowers that gave a golden glow to the decorative court and brilliant walls of paintings and the fine 19th Century drawings that are the envy of the world of museums today. Judge Charles Wyzanski and his lovely wife, her long rose red i ii i Tin ii ri a ii i i- carrots, and celery, teaspoon each of thyme and sage, a bay leaf.

3 allspice berries or whole cloves, and 6 peppercorns; cover the pan, and cook slowly until vegetables are tender, about 10 minutes. Place the tenderloin in an oval casserole or baking dish, sprinkle with 1 teaspoon of salt, cover with the cooked vegetable mixture and pour on 1 cup of dry French vermouth and 3 cup cognac. will be light and flaky when baked. Chill for 2 hours, then roll into a 16 by 10-inch rectangle. Cut a 3-inch strip from the long end and reserve for decorations; lay large rectangle flat on a baking sheet lined with waxed paper; cover with waxed paper and a damp towel, and refrigerate.

The Decorations. Cut strips, circles, diamonds or leaf shapes from the 3-inch strip and chill with the pastry topping. ASSEMBLING AND BAKING The beef takes about 45 minutes to bake, and should rest for 20 minutes before carving and serving. It is as- sembled just before baking. I Assembling.

Place the baked pastry case on a baking and serving platter or a buttered a THE PASTRY The beef is baked and served ''en croute." or in a pie crust dough. Use the follow- Quirt PERMANENT HAIR REMOVAL -v is (Mrs Child i co-AU'hor nf MASTERING THE ART OF FRENCH COOKING, with Simone Bcik and Louisette Berthollf. Copy-nunt by AUred A. Knopf. New York, i JEAN WINER I.irrnsrd Elf ctrolni it 1368 Beacon St.

LO 6-E-956 9 baking sheet and spread half BROOKLINE 4 I Mb dill. OPEN WEDNESDAY EVENINGS VVMGET-NO INTEREST CHARGE DAUGHTER of the late Paul Sachs, Mrs. Victor O. Jones, and her husband attend last night's remarkable Sachs Memorial Exhibit at Harvard's Fogg Museum. Mrs.

Charles Alexander Robinson of Prov-idenre. William Liegeman, cura'or of the Museum of Modern Art: Harold Joachim, curator of prints and drawings at the Chicago Art Institute: Jacob Bean, curator of drawings at the Metropolitan; John Cookdce. director of the Fogg: Ed. ward W. Forbes, its director-emeri'us.

and Charles L. Kuhn. director of the Busch-Reisingcr Museum at Harvard. Art world leaders gathered to hear the tributes also included James Eonmer, daectnr of the Metropolitan Mu-eum of Art; Thomas M. Meser.

director of the Guggenheim Museum; Evan H. Turner, director of the Philadelphia Museum. Speakers it the black-tie preview included Edward M. Warburg, honorary trustee of the Museum Modem Art, New York, of which Prof. Sachs was a founder; Dr.

JaVob er.beig. senior research fellow, National Gallery of Art, Washington, and Perry Ra'hbne. director of the Bocton Museum of Fine Arts. Prof. Sachs, who died lat February at the age of 81.

was an internationally known art educator, connoisseur and collector. Professor emeritus of fine arts at Harvard, he served as aonaie director of the Fogg 1mm 1923 until retnement in 1943. At the time of his death he wa honorary curator of its Department of Draw ing. During hi active years at the Fogg, he is credited turning out a whole icen-eiation of museum directors. They have been decnld as the fir-t of the highly trained professionals produced in this country.

Many of them were on hand to pay homagf to "PJS," as he was so affectionately knovn. -ph. HAIR FASHION'S JULIA'S Us BEAUTY 1 anurrc Hoir Coloring for the Discriminating PERMANENT WAVES WALK-IN-SERVICE 4 a HARVARD PRESIDENT D. Nathan Pusey and Mrs. Pusey at Paul Sachs memorial Exhibit.

dress, one of the many hrautifule silks sweeping the wide marble stairs Mr. and Mrs. Endicott Peabody, her pale pin: dress tho Consul General Switzerland. Dr. Freddy Homburger, and his decorative wife, joining their longtime friends Ch.nles and Agnes Morcan for this mpmorable evening, the Tan! Bernats, diamonds with her white silk brocade, the James Hopkinscs.

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