1. Mix together the fennel seeds, mixed herbs, parsley, salt and pepper. Sprinkle the mixture over the inside and outside of the poussin.
2. Heat the oil in a large casserole, add the poussin and fry on all sides until golden brown. Add the stock and Pernod and bring to the boil. Reduce the heat, cover and cook gently for 40-45 minutes until the poussin are tender.
3. Remove the poussin from the stock and keep warm while preparing the sauce. Blend together the egg yolks and cream, add to the stock and cook gently, stirring, until the sauce is thickened. Do not allow to boil. Add the butter, one piece at a time, stirring constantly. Taste and adjust seasoning if necessary.
4. Mix the parsley and lemon rind. Place each poussin on a plate, pour the sauce around it and sprinkle with parsley and lemon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4|
|Calories from Fat: 390 (83%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 891.6mg||274 %|
|Sodium 273.4mg||9 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6.4g|
|Protein 13.8g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.