Poultry
Poussins with Morels and Gewurztraminer Supreme Sauce
Halved poussins browned then simmered in gewurztraminer with morels and a bouquet garni. The sauce is enriched with a mixture of egg yolks and cream, added at the last moment.
- Serves
- Serves 6
- Preparation
- 20 min
- Cooking
- 30 min
Ingredients
Method
Halve the poussins lengthways. Peel and finely chop the shallots, then clean the morels.
Heat a drizzle of olive oil in a large casserole. Brown the poussin halves all over, then remove and set aside.
In the same casserole, melt the butter and brown the shallots. Add the morels, sprinkle with flour and stir.
Pour in the gewurztraminer, season with salt and pepper and add the bouquet garni. Return the poussins, cover and simmer for 30 minutes over low heat.
Remove the poussins and keep warm. Discard the bouquet garni and let the juices reduce slightly.
In a bowl, whisk the egg yolks with the single cream. Gradually beat in two ladlefuls of cooking juices.
Pour this mixture back into the casserole and heat for 1 to 2 minutes over low heat, stirring constantly, without boiling.
Serve the poussins coated in sauce with a side of green vegetables.