Try these mushroom-stuffed poussins next time you want to make a roast dinner just that little bit special
RECIPE DETAILS
Soak the porcini for 30 minutes in enough warm water to cover. Meanwhile, bone the poussin leaving the leg bones and the wings. Drain the porcini really well, squeezing out any excess liquid and finely chop. Sauté the porcini in a little butter with the flat mushrooms and chestnuts. Leave to cool before mixing with the pork. Season well with pepper and salt.
Stuff the poussin with the mixture then sew up the back. Smear the poussin with goose fat and roast for 35 minutes.
To make the sauce melt the butter in a small pan then add the garlic and mushrooms and cook gently for 3 minutes. Add the Marsala and boil for another minute to evaporate the alcohol. Add the cream and stock and reduce by about a half then liquidize. Pass through a fine sieve over a pan. Return to the heat and adjust the consistency by either reducing further if it is too thin or adding more stock if it is too thick. Season well with salt and pepper.
