Traditional, noble, extra expense is worth it, not for every day.

Ingredients

• 4 Poussin approximately 300-350g each

For the filling:

• 200g cut chicken breast fillet for the filling
• 125g fresh goose liver or the easier version: half a goose liver parfait
• 2 tbls. Pistachios
• 30-40g dried golden mushrooms
• ½ a carton of cream
• salt, pepper, some ground nutmeg

For the sherry cream:

• 1 glass brown chicken stock from the supermarket
• some butter oil
• some roasted vegetables: 1 chopped onion, 1 small carrot, celeriac
• 40ml dry sherry
• ½ a carton of crème fraiche

Preparation

The filling:

1. Soften the golden mushrooms in cold water for 15 minutes
2. Chop the mushrooms finely as well as the pistachios
3.  Cut the clean and cooled chicken fillets into large chunks. Add salt and pepper and some ground nutmeg. Place in a blender with some cream and mix and add cream in order to achieve a fine, thin and light, shiny filling.
4.  Cut 4 nice pieces from the goose liver.
5.  Wash the Poussin inside and outside, press dry with a paper town and then add salt and pepper to the insides.
6.  Place the filling inside each Poussin and press a piece of goose liver into the middle of the Poussin. Add salt and pepper to the outside of the Poussin.
7. Place in a large frying pan and some hot butter oil and fry on all sides until light brown and add the roast vegetables.
8.  Place in a pre-heated oven of 180°C for 30minutes. After 20 minutes, remove from the frying pan and place on a baking tray for the last 10 minutes. Thereafter, allow the dish to stand for a few minutes.

Sherry sauce:

1. Using the frying stock and the brown chicken stock, reduce till 2/3 of its original amount. Add the crème fraiche and reduce a little more, then add the sherry to taste.

Serving suggestion

Half the Poussin with a sharp carving knife and cover with sherry sauce. Serve with summer vegetables in herb butter and young potatoes.