Petits Coquelets Dijonnaise

The simplest French sauce is a brushing of Dijon mustard with a dollop of cream, sufficient to add zip to roast rabbit, pork chops, and small birds such as these coquelets. In the United States, Cornish hens do well. I like to serve the birds with hearty greens, such as kale or Savoy cabbage, sautéed with bacon lardons. This recipe says Burgundy or more particularly Dijon, its historic capital.