Cookwares

• Saucepan

Method

1. 1Step : Soak the sandwich bread in the milk. Quarter the prunes and chop the shallots. Cut the foie gras into pieces.
2. 2Step : Mix together the minced veal, sausage meat, prunes, drained bread, shallots, thyme, Armagnac, salt, and pepper. Once evenly combined, gently fold in the foie gras, mixing as little as possible.
3. 3Step : Place a bay leaf inside each poussin, then stuff them with the mixture.
4. 4Step : Rub the poussins with 50g of softened butter. Place them upside down in a baking dish with 20 cl of water.
5. 5Step : Bake in the oven at 200°C (gas mark 6-7) for 45 minutes. Turn the poussins over halfway through cooking.
6. 6Step : After cooking, keep the poussins warm. Collect the cooking juices and reduce them in a saucepan until they coat the back of a spoon. Whisk in the honey, then the remaining butter cut into cubes.
7. 7Step : Serve the poussins with the sauce.