3270 Poussins Hermitage

Method

Cut the poussins open along the back, bone out completely and lightly flatten them. Season, flour, egg and breadcrumb them and shallow fry in clarified butter.

Arrange on a dish and surround with small balls of potato fried in butter mixed with a spoonful of melted Meat Glaze. Coat the poussins with Sauce Château containing sliced truffle and serve accompanied with a dish of Petits Pois à l’Anglaise.

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