French Mustard Poussin Recipe

Ingredients : Serves 4

75 g/3 oz butter or margarine
4 poussins (Cornish hens)
20 ml/1.5 tbsp Dijon mustard

150 ml/0.25 pt Chicken Stock
30 ml/2 tbsp orange juice
30 ml/2 tbsp double (heavy) cream
15 ml/1 tbsp chopped parsley

Method :

Melt the butter or margarine and fry (saute) the poussins until browned on all sides. Transfer them to a casserole dish (Dutch oven) just large enough to fit them. Mix the mustard into the pan, stirring to scrape up all the meat juices. Stir in the stock and orange juice, bring to the boil and pour over the poussins. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until tender. Transfer the poussins to a warm serving dish. Pour the sauce into a saucepan, bring almost to the boil and stir in the cream, then pour around the poussins and serve sprinkled with the parsley.