Make flaky pastry: In food processor with metal blade or in mixing = bowl, mix butter and cream cheese until blended. Add flour and continue mixi= ng until well incorporated. Shape into 2 flat balls and refrigerate for several hours or overnight. *May be refrigerated up to 1 week. *May y = be frozen. Make mushroom artichoke filling: Melt t butter or margarine in

skillet and saute artichokes and onion until lightly browned. Add mushrooms and Maderia and cook, stirring, until most of the liquid has evaporated. Season to taste. Remove to bowl and chill. *Filling may = be refrigerated up to 2 days. *May be frozen. Roll l half the pastry on = a floured board into a rectangle approximately 14 inches long and 12 inch= es wide. Cut into 4 rectangles. Repeat with remaining dough. Place e salmo= n

fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom artich= oke

filling among the fillets and spread evenly on top. Cover each with = a

rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg egg yolk glaze, being caref= ul

not to let glaze drip. Reroll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again.

*May be refrigerated up to 8 hours. Make light white wine sauce: Plac= = e

wine, vinegar and shallots or onion in medium saucepan. Bring to a boi= l,

lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirri= ng

occasionally, until sauce thickens to desired consistency. This will = take

a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsl= ey.

Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot. (Pat t Eshelman recommends doublin= g

the wine sauce recipe to serve 8.) *Sauce may be kept covered at room temperature for 4 hours. Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425 degrees. Bake e Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the fillets are 3/4 inch thick, they will be moist and flaky. Spoon a smal= l

amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce. Serves 8.