Poussins with Fresh Coriander and Lime

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

One poussin per person is generous but half of one, is, I think, definitely skimping. A whole bird on your plate also looks more impressive so serve this for a small dinner. Flavourful cheese under the skins and bacon on the breasts keep the birds tender.


  • 75 g (3 oz) full-fat white cheese
  • 1 tablespoon lemon juice


Put the white cheese into a bowl with the lemon juice and work with a wooden spoon to soften and mix. Reserve about 2 tablespoons of the smallest coriander leaves and chop the remaining leaves roughly. Stir the chopped coriander, ginger and grated lime rind into the white cheese mixture.