How can chicken mousse improve a Wellington?

Question

Has anyone used chicken mousse in a wellington before for a flawless slice? What would be the impact on overall dish?

Answer 1

I’m an Aussie. It’s a sore point at the moment. Wellington might be off the menu for a while.

Comments

Someone replaced the good ol' fashioned button mushrooms with death caps. Trial is going on at the moment

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So it could get to the other side?

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We wish her well

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Fuck off with your fear propaganda. There's nothing wrong with mushrooms in Australia.

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some lady made a wellington here for her family and for the mushroom duxelle that's normally used she foraged HIGHLY toxic mushrooms and killed almost her whole family. only her granddad survived. she did it intentionally

Answer 2

For anyone wondering, the brand name of the blender is "Robot Coupe"

Comments

The best in the business! Be wary though, they are very expensive! Usually not needed for most home kitchens, but if you can find one for a decent price, there's fun to be had around. You can put just about anything through a robo coupe.

Answer 3

I made this recipe for a dinner party last week. Spinach and herb crepes, chicken mousse/duxelle. Mustard. It was a huge hit! Thanks lads.

Answer 4

Sounds like a killer recipe, might have to cook it for the in-laws next time they are over.

Comments

make sure to give grandpa a big piece! can't have him not join everyone

Answer 5

A bad wellington makes for a lethal weapon, just ask Erin.

Answer 6

Do I need a dehydrator?

Comments

Yes.  Two of them.

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I hardly know her

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Nah just grab some from 'an asian supermarket'

Answer 7

You look like Tom Hanks.

Answer 8

mate, you forgot the wild mushrooms!?

Comments

the point of the content is the mousse is replacing the mushrooms

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It's in place of the mushrooms. I would rather have the mushrooms though

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To be fair, a mushroom duxelles is to die for

Answer 9

Lol aussies in the comments are going off on the timing of this one

Comments

i'm not ready to google what this means

Answer 10

Deathcap Wellington?

Answer 11

"If you have problems to do it at home" and then presents a super costly high end blender only available in restaurants.

Comments

TELL ME ABOUT IT. the smallest most basic of those robo coupe blenders costs 2k Australian minimum. that's roughly 1.3k USD or 1k GBP

Answer 12

Do you use a chicken mouse instead of a duxelle?

Comments

What the hell is a chicken mouse?

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It's not a Wellington without mushroom duxelle, plain and simple. No idea what this guy is doing, and I've made over a dozen Wellingtons at my catering/butcher job.

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​@@benjaminberkey2920Disgusting lol. Can't even compare to liver sausage because there are no spices and it's WAY too finely blended.

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is a wellington. traditional wellingtons use mushroom but you can substitute for walnut duxelle, shallot duxelle, caramelised onions or pate/mousse. it's still a wellington, just a little bit different

Answer 13

It looks like watermelon in the thumbnail

Comments

Really?
You're never allowed to go shopping on my behalf  ;)

Answer 14

Loose layers really isn't the major problem with beef Wellington at the moment.

Comments

maybe this content was made specifically for erin so next time she doesn't need to use mushrooms

Answer 15

IM NOT GONNA LIE BOSS, THATS A NO FROM ME DAWG

Answer 16

Well its not a fuckin beef wellington is it

Comments

pretty sure you can substitute such a small part of a dish and it still be called the same thing...

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Did you read until the end? You realise this goes around the beef right?

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How does changing the pate layer to chicken instead of duxelles stop this from being a beef Wellington?

Answer 17

What's with this influx of redacts in the comments section?

Answer 18

2k blender

Answer 19

How do you use a chicken moose in beef Wellington?

Comments

*mousse
Moose in a North American mammal.

You use the mousse around the fillet, instead of the pate

Answer 20

Wife: "What you making honey."

Husband: "Chicken mousse."

Wife: "Oh thats nice."

Comments

Wallpaper taste indeed because judging by that chicken breast color is surely from industrial farms so tasteless, and for a famous restaurant it is....