Zandar Marinated Poussins make an ideal luncheon or dinner party dish. Serve either hot or cold, accompanied by a crisp green salad and boiled new potatoes.
4 poussins, cleaned and halved
4 oz. – cups fine dry breadcrumbs
1 teaspoon salt
1 teaspoon black pepper grated rind of
2 eggs, lightly beaten
4 oz. butter
1 lemon, quartered
2 garlic cloves, crushed
1 onion, thinly sliced and pushed out into rings juice of
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
6 fl. oz. dry white wine
2 tablespoons olive oil
First prepare the marinade. In a large mixing bowl, combine all the marinade ingredients, beating with a fork until they are thoroughly combined. Add the pous-sins to the marinade and baste them well. Set aside to marinate at room temperature for 1 hour, basting occasionally.
In a large shallow dish, combine the breadcrumbs, salt, pepper and lemon rind. Place the eggs in a second dish.
Remove the poussins from the marinade and discard the marinade. Dry the poussins on kitchen paper towels. Dip each poussin half, first in the beaten eggs and then in the breadcrumb mixture, ensuring they are thoroughly coated and shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, reduce the heat to low, add the poussin halves, a few at a time, and fry for 10 minutes on each side or until the poussins are golden brown all over and the juices run clear when one thigh is pierced with the point of a sharp knife. Using a slotted spoon, transfer the poussins to kitchen paper towels to drain.
Keep warm while you fry the remaining poussins in the same way.
Transfer the poussins to a large warmed serving dish, garnish with the lemon quarters and serve immediately, if you are serving the dish hot.