Poussins Cendrillon (Grilled Poussins in Caul with Truffled Hash)

Ingredients

• Poussins
• Butter
• Salt
• Cayenne
• Fine truffled hash (hachis truffé)
• Caul (crépine)
• Breadcrumbs
• Sauce Périgueux

Instructions

1. Split the poussins along the back, flatten them lightly and trim them.
2. Stiffen them in butter.
3. Season with salt and Cayenne.
4. Place each between two layers of fine truffled hash.
5. Wrap in caul, then coat with butter and breadcrumbs.
6. Grill very gently for 20 to 25 minutes.
7. Serve a sauce Périgueux separately.