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Poultry and Game Recipes -
Poussins with Herb Sauce Recipe
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Poultry and Game
Recipes
-
Poussins with Herb
Sauce Recipe
Ingredients
Serve
4
-
2
tablespoons oil
-
4 x 400
g/13 oz poussins
-
grated
rind and juice of 1 lemon
-
2
tablespoons
Chicken Stock or
water
-
2 tablespoons
chopped mixed herbs, such as parsley,
chives, thyme and marjoram
-
150
ml/1/4 pint
double cream
-
salt and pepper
-
watercress, to
garnish
Method:
-
Heat the oil in a large saucepan. Add the poussins
and brown lightly all over.
-
Add the lemon rind and
juice, stock and salt and pepper to taste. Cover and
simmer for about 20-25
minutes until tender and cooked through.
-
Place on a
warm serving dish and keep hot. Add the herbs and
cream to the pan and heat gently. Check the
seasoning.
-
Pour the sauce around the poussins and
garnish with watercress to serve.
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