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PrintPOUSSINS WITH TARRAGON
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the poussins on pieces of foil large enough to cover them. Cut the lemons m half and squeeze a lemon half over each poussin.
- Cut the halves into quarters and put 2 quarters into the body cavity of each bird.
- Sprinkle each poussin with the tarragon and salt and pepper. Place a little margarine on each bird and wrap firmly in the foil.
- Cook in a preheated moderate oven for 25 minutes.
- Open the foil and turn the birds over. After 5 minutes, turn the birds back, breast side up.
- Leave the foil open and cook for a further 10 minutes to brown the poussins.
- Transfer the poussins to a heated serving dish and pour the cooking liquid over them.
- serves hot or cold.
INGREDIENTS
- 8 poussins
- 4 lemons
- 2 dessertspoons chopped fresh tarragon
- Salt
- Freshly ground black pepper
- Margarine
7 comments for “Poussins with Tarragon”
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