Demi-Glace Accompanied Beef & Chicken Duet

Demi-Glace Accompanied Beef & Chicken Duet (anime) — Anime, Episode 78: Convenience Store Brawlsource detected automatically

Chef: Eishi Tsukasa
In the manga: Chapter 287: Conbini Wars
In the anime: Episode 78: Convenience Store Brawl
Cuisine and type: Haute Cuisine, Entrée

Demi-Glace Accompanied Beef and Chicken Duet is the dish prepared by Eishi Tsukasa during the second round of BLUE.

Using only the items available from the BLUE convenience store, Eishi created a chicken mousse and minced beef stuffed pastry, accompanied by a sauce made from demi-glace and red wine. Despite being made from convenience store items, the luxurious quality of the dish would not be out of place at any haute cuisine restaurant. The sweet and sour aroma of the demi-glace automatically stimulates the diner's palette, and the synergy between the three main elements create an enticing richness.

Real facts

Demi-Glace (literally meaning "half glaze") is a traditional French sauce made by reducing a mixture of Espagnole sauce and brown stock, then finishing with sherry wine. Due to the laborious preparation of the sauce, it is often made well in advance by professional kitchens.
Duxelles is a paste in French cuisine, made of sautéed diced mushrooms or mushroom stems, onions, and herbs. It is typically used as a stuffing (such as in Beef Wellington) or a component in sauces. It can be created using any kind of mushroom as a base. Duxelles is believed to have been created in the 17th century by Chef François Pierre La Varenne, and named after his employer Nicolas Chalon du Blé, marquis d'Uxelles and Cormatin, a French nobleman and diplomat.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Sign in to see which ingredients you already have and to save recipes.

Wiki recipe, completed by Totsuki AI

Demi-Glace Accompanied Beef & Chicken Duet

Convenience-store haute cuisine — chicken-salad mousse and minced hamburger under a pastry lattice, with red-wine demi-glace

Difficulty
Total time: 1 h
Hands-on: 1 h
Cost: ¥¥¥¥
Servings: 2

Equipmentblender, frying pan, oven, hand mixer, saucepan, ring mould

Tasterich, umami

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Chicken mousse

150 g chicken breast, from a ready-made chicken salad (amount estimated)
100 g canned mushrooms, drained (amount estimated)
80 ml cream, fresh (amount estimated)
1 egg white (amount estimated)
salt, to taste (added by Totsuki AI)

Beef and pastry

2 frozen hamburger patties (amount estimated)
1 frozen pie crust, thawed (amount estimated)

Sauce

150 ml red wine (amount estimated)
150 g demi-glace, canned (amount estimated)

Garnish

savory, to taste, a few sprigs (amount estimated)

Method

1
Thaw the frozen pie crust, cut into strips and bake at 200 °C for 12–15 minutes until golden.
2
Prepare the duxelles by dicing the canned mushrooms and cooking them in a pan until nearly all the liquid is gone. This concentrates the aroma.
3
For the mousse, blend the chicken with the cream, duxelles and a pinch of salt until smooth. Whisk the egg white to stiff peaks and fold it in.
4
Reduce the red wine as much as possible, then combine with the demi-glace.
5
Cook the hamburger patties and mince them when done.
6
Shape the minced beef on a plate with a ring mould, layer the chicken mousse on top and cover with strips of pie crust.
7
Surround with the demi-glace sauce and add the garnish.

Food safety

The mousse contains raw egg white folded in at the end — warm the assembled plate briefly in a hot oven (2–3 minutes) or use pasteurised egg white.
Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
Cook minced meat through to 71 °C / 160 °F — no pink in the centre.
This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.