Posts Tagged ‘STUFFED’
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An interesting and unusual way to serve inexpensive steak, Alouettes sans Tetes makes a good dish for a dinner party. It can be prepared early in the day and warmed in a low oven before serving. Good accompaniments are creamed or sautéed potatoes and a purée of fresh French beans.
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Because there is a stuffing and a sauce to accompany the poussin (Cornish game hen), you will find that one bird between two people is quite sufficient. Serve with fresh vegetables.
Although very tender and succulent, baby poussins (Cornish game hens) do not have as pronounced a flavour as the maturer chicken. They are delicious stuffed and served with a sauce – and there is no need to worry about carving or jointing the bird!