3270 Poussins Hermitage

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.