BABY CHICKENS COOKED WITH BUTTER AND LEMON
A useful recipe for a last-minute dinner party, Poussins Sautes au Citron (poo-sahn so-tay oh sec-trawn) needs little preparaiion. Serve zuith a crisp green salad and neiu potatoes and, to drink, some well-chilled white zoine
4 poussins, cleaned and split through the breastbone
1 teaspoon salt
½ teaspoon black pepper
3 oz. butter
1 tablespoon vegetable oil
3 fl. oz. white wine
2 tablespoons lemon juice
10 fl. oz. single cream
1 lemon, cut into wedges
2 teaspoons chopped fresh parsley
Rub the poussins all over with the salt and pepper and set them aside.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the poussin halves and fry them for 3 to 4 minutes on each side, or until they are evenly browned.
Reduce the heat to, low, cover the pan and simmer for 15 to 20 minutes or until the poussins are tender.
Using tongs, remove the poussins from the pan and transfer them to a warmed serving dish. Set aside and keep warm.
Increase the heat to moderate and add the wine and lemon juice. Stir in the cream. Cook the sauce for 3 minutes, stirring constantly.
Remove the pan from the heat. Pour the sauce over the poussin halves and garnish with the lemon wedges and parsley. Serve immediately.