Poussins à la Tartare (Grilled Poussins with Sauce Tartare)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poussins
- Melted butter
- Raspings (chapelure)
- Sauce Tartare
Instructions
- Split the poussins along the back and season them.
- Baste them with melted butter and sprinkle them with raspings.
- Grill them very gently.
- Serve a sauce Tartare separately.