Demi-Glace Accompanied Beef & Chicken Duet

Demi-Glace Accompanied Beef & Chicken Duet
Information
Chef	Eishi Tsukasa
Primary Ingredients	Chicken Salad Frozen Hamburgers
Cuisine Type	Haute Cuisine
Dish Type	Entrée
Media Appearances
Manga Debut	Chapter 287: Conbini Wars
Anime Debut	Episode 78: Convenience Store Brawl

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

Description

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.

Recipe

• Chicken Mousse
  • Minced Chicken
    • Chicken Salad
      • Chicken Breast
  • Duxelles
    • Canned Mushrooms
  • Fresh Cream
  • Egg Whites
• Minced Beef
  • Frozen Hamburger Patties
• Frozen Pie Crust
• Demi-Glace Sauce
  • Demi-Glace
  • Red Wine
• Garnishes
  • Savory

Directions

1. Dethaw the frozen pie crust and cook it.
2. Prepare the duxelles by dicing the canned mushrooms and then cooking in a pan till nearly all the liquid is gone. This helps to reduce the aroma and intensify the flavor.
3. For the chicken mousse, use the tender chicken from the salad, fresh cream, duxelles, and mix in a blender. Add stiffly beaten egg whites to the mouse to enhance the texture.
4. Reduce the red wine as much as possible to extract the flavor and combine it together with the demi-glace.
5. Cook the hamburger patties and mince when finished.
6. Prepare the dish by shaping the minced beef onto a plate. Layer the chicken mousse on top and cover with strips of pie crust.
7. Surround the dish with the demi-glace sauce and add the garnish as well.

Gallery

Demi-Glace Accompanied Beef & Chicken Duet as depicted in the manga

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.