POUSSINS WITH OLIVES

Preparation Method :

• Ease the cavity of each poussins open: tuck a few orange chunks, half a garlic clove and a few sprigs of parsley into each one. Secure the opening with a wooden cocktail stick.
• Put the prepared poussins into a large casserole; add the celery, carrots, half the green olives, salt and pepper to taste, and the stock.
• Cover the casserole and cook in a preheated moderate oven for about 1 hour, or until the birds are tender.
• Lift the poussins on to a warm serving dish, remove the cocktail sticks and keep warm.
• Place the cooking juices, vegetables and olives in a food processor or blender and blend until smooth.
• Add the remaining olives and heat through gently.
• Spoon the olive sauce over the poussins.
• serve immediately.