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

You might use crutches because you’ve been injured and walking without them isn’t possible.

In kitchens we use them because we don’t want to take the time to learn and do things properly.

Comments

Like making chicken puree for beef wellington? That's no "crutch", it's just NOT a wellington...

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you're doing it because you can't not get holes in your Wellington, it's a crutch.

Answer 2

Looks like tasty chicken nugget goo

Answer 3

Wtf does this have to do with beef wellington? You've made what looks like hot dog filling, and after half a decade as a butcher while working with a chef, I've NEVER heard of this. It looks disgusting.

*You also started by mentioning loosely wrapping the wellington, but you never actually addressed it...
Chefs are so often overconfident, and waste SO much food it's infuriating.

Comments

If you’re this uninformed why not ask a question rather than insinuate the other person is wrong?

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They combine it with the mushroom duxelle, then spread it around the outside of the beef fillet, underneath the crepe and pastry. It expands while cooking and keeps all the layers together (addressing the loose wrap) as well as adding another texture and flavour. You can see it in the final shot.
Look at the butcher that thinks he knows about cooking because his mate works in a burger shop.

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Dumbarze has never heard of the pate / mousse layer around the fillet, but wrote with the energy of a mediocre man

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Why have I never seen this in my life then? I've never seen any chefs use this method, it's always JUST mushrooms and it's wrapped PROPERLY. Anyone with skill doesn't need this, and you're mixing pureed chicken with the finest beef cut...what a joke. I don't want filler, and traditional wellingtons DO NOT CALL FOR THIS.
It is for incompetent people who can't make them properly.

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​​​​ stop SHOUTING for crying outloud. We can all see the ignorance without you screaming it in all caps.
Traditional Wellington has been made with either duxelle or a meat-based pâté since the 1800s. Initially, pâté was used rather than duxelles. It evolved from a medieval tradition of dishes involving meat encased in more meat, under a layer of dense pastry to keep the meat moist whilst roasting. Also, duxelles is never mushrooms. Which anyone who actually worked in kitchens or around chefs would know

Answer 4

That content is raw.