Poussin in half mourning

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You may like to try this on a Saturday night, inviting good friends for a bite in the kitchen
I always said to my students, try to do something special once every 2 to 3 weeks
Le poussin(baby chickens) en demi-deuil ( half mourning)
1 small jar of truffles ± 6g
4 poussin
salt and pepper
olive oil and butter for frying
1 glass of Calvados
8 sprigs tarragon
6 dl poultry stock
2 shallots
beurre manié made from
25 g of butter
25 g flour
50g cold butter
Cut the truffles into thin slices
Make use of your finger to make an an opening / cavity under the skin of the poussin breasts
Stop here two truffle slices per breast in
Fry the poussins in olive oil and butter until lightly coloured. Season with salt and pepper
Place them in a casserole and flambe with the Calvados.
I usually do this by warming the Calvados in a soup ladle, lighting it , then pouring carefully over the poussin. If there is a lot of fat in the pan be careful as it may flame up. Always have a lid at hand and turn the extractor off.
Put some sprigs of tarragon in the casserole and add 1 tablespoon broth
Cover the casserole and cook in the oven (180 ° C) in about 20-30 minutes until done, the juices from the leg run cleat when pricked with a skewer.
Boil the remaining chicken broth with tarragon stalks and 2 chopped shallots
Remove the poussins from the oven and remove them from the pan.
Cut in half and remove the backbone of the poussins
Then place them in overlapping fashion in a serving dish
Strain the cooking liquid from the pan into the reduced stock and make the sauce a little thicker by adding beurre manié bit by bit and bringing to the boil, until the required thickness. Season to taste
Finish of the sauce further by beating in the cubes of cold butter
Pour some of the sauce over the poussins and serve the remaining sauce separately.
Serve with a bowl of steaming fresh pasta or rice and a good green salad.
a good bottle of wine and good company.

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