3272 Poussins à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff each poussin with a stuffing made of 50 g (2 oz) Gratin forcemeat C, 20 g (¾ oz) soaked and squeezed breadcrumbs, 10 g ( oz) butter and a pinch of chopped parsley. Truss en Entrée, brown in butter in a hot oven then transfer them to an earthenware dish; cover and finish cooking in the oven.

Sprinkle with a few drops of lemon juice and coat with Beurre Noisette containing 30 g (1 oz) fine white breadcrumbs per 150 g (5 oz) butter.