Poussins à la Polonaise (Poussins Polish Style, with Beurre Noisette and Breadcrumbs)

Ingredients

• Poussins
• 50 grammes farce gratin
• 20 grammes breadcrumb
• 10 grammes butter
• A pinch of chopped parsley
• Butter
• Lemon juice
• Beurre noisette

Instructions

1. Stuff each poussin with 50 grammes of farce gratin, 20 grammes of breadcrumb soaked and pressed, 10 grammes of butter and a pinch of chopped parsley.
2. Truss the poussins.
3. Brown them briskly in butter in a good hot oven.
4. Put them into a terrine and finish cooking them in the oven.
5. Dress them and squeeze a few drops of lemon juice onto each.
6. Baste them with Beurre noisette to which 30 grammes of fine breadcrumb per 150 grammes of butter has been added.