Coquelet en Crapaudine, Sauce Moutarde aux Champignons

Name: Coquelet en Crapaudine, Sauce Moutarde aux Champignons (Grilled poussins with mustard and mushroom sauce)
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Cuisine: France
Ingredients: 2 shallots, chopped finely; 1 clove of garlic, chopped finely; 4 tablespoons white wine; 4 tablespoons white wine vinegar; 1½ tablespoons Dijon mustard, or to taste; 350 ml (12 fl oz) chicken stock; beurre manié made with 15 g (½ oz) flour and 20 g (¾ oz) butter; beurre manié made with 15 g (½ oz) flour and 20 g (¾ oz) butter; 25 g (1 oz) unsalted butter; 150 g (5 oz) mushrooms, sliced; a bunch of watercress; 25 g (1 oz) unsalted butter, melted; 2 poussins or small chickens weighing about 750 g (1½ lb) each; 2 poussins or small chickens weighing about 750 g (1½ lb) each; beurre manié made with 15 g (½ oz) flour and 20 g (¾ oz) butter; salt and pepper; salt and pepper; 2 tablespoons dried breadcrumbs; 1 tablespoon Dijon mustard

Grilled poussins with mustard and mushroom sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

A ‘crapaud’ is a toad, which these small chickens are held to resemble after they have been flattened on skewers for grilling. The coating of Dijon mustard adds the Burgundian touch.

Ingredients

For the sauce

25 g (1 oz) unsalted butter
150 g (5

Europe
France
Main course
Mediterranean
Burgundy

Method

To make the sauce, melt half the butter in a pan and cook the mushrooms until tender and lightly browned. Melt the remaining butter in another pan and cook the shallots and garlic until they soften. Add the wine and vinegar and simmer until they have reduced to about 2 tablespoons. Stir in the musta