Small Birds

Pheasants can be carved in the same way as small chicken. For small guinea fowls, partridges and wild duck half a bird is usually just the right amount for each serving. Cut it before you bring it to the table. Poussins and quails are served whole. Allow 1 poussin or 2 or 3 quail per person, depending on how large appetites are. Even young game birds can be tougher than farmed poultry and will need to be cut on plates after serving with sharp or serrated steak-style knives.