The thought of a sauce of sweet garlic and astringent lemon at first astounded me. It turned out to be one of the most wonderful blends of two ingredients that I have ever tasted. Almost any bird could be served with this sauce; André Daguin used guinea hen when he first demonstrated it to me. Since then I have switched to baby chickens (poussins). You could also use Rock Cornish hens that have never been frozen. Any of these birds—or a chicken—make a succulent foil for the sauce.