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My first gourmet cooking experience was preparing Boeuf on Croute for New Hampshire's Grafton Country State's Attorney back in the late 1970's. This was the first of many recipes you will find in my cookbook. I recall working the flour into dough on a butcher-block counter top as our guests were enjoying a vfiew outside our house overlooking the Connecticut River Valley just north of Lyme, New Hampshire. I also recall knowing that Julia Child ws probably the only gourmet cook who could cook Beef Wellington (as is the true name) and drink wine at the same time!