Keith Floyd

Grilled Poussins with Mustard

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Floyd on Fire
Floyd on Fire

By Keith Floyd

Published 1986

  • About

These little birds are so often tasteless when cooked in the normal way. Charcoal grilling them really improves their flavour.

Ingredients

  • 3 poussins
  • 1 oz (25 g) butter
  • 1

Method

Clean the poussins and split them in half, lengthwise, crushing them with a heavy knife, breaking the bones so that they lie flat while cooking. Brush the poussin pieces with oil and sprinkle with salt. Cook for about 10 minutes on each side on a hot grill.

Make a paste with the butter and the mustard. Spread the paste over the cooked poussins and sprinkle with breadcrumbs. Return to th