ROAST POUSSIN WITH HERBS

Bone each Poussin by lying, breast side down, on a chopping board, Slit the skin along the backbone from neck to tail. Working close to the bone continue cutting down on side of the carcass cutting between the wing bone and thigh bone joints. Work around and up the other see of the rib cage until the meat has been completely removed from the bones. This sounds complicated but if you don’t cut the skin, and keep it in one piece the job is not that difficult, and well worth attempting. Now remove the thigh bone, leaving only one bone in the leg and then sever the first two bones from the wing (use these in the stock), leaving only the upper wing bone. Set aside until sauce is made. Roast the bones and add them to the veal stock. Simmer for 1-2 hours. Strain and de-fat the stock. Reduce the stock to form a thick ‘sauce’ Strain again, add chopped thyme leaves and season. A few drops of thyme vinegar add a special touch to the sauce. Skin the sausages, moisten the bread with a little stock, and chop the herbs. Mix together using sufficient herbs to reach the desired aroma. The herbs may be varied: try lemon balm, winter savory, sage or tarragon. Divide the meat between the birds and reshape them into the original whole bird form. Place on a greased tray and roast at 3500F (1800C) Mark 4 for 15 minutes or until browned and cooked through. Serve the Poussin coated with the sauce and surround with a garland of thyme flowers.