Herb-Steamed Poussins

• 4 poussins, about 400 g (14 oz) each
• ½

Rub the poussins all over with the garlic, then brush with the butter.

Very gently loosen the skin covering the breasts and insert the coriander leaves.

Season the poussins lightly, and wrap in the leaves. Line a steaming basket with foil and place the poussins in it.

Sprinkle over the poussins and set aside.

In the base of the steamer bring to the boil together,