Poussin with Pernod for Bastille Day

Filed in archive Food and Wine on July 12, 2008

Monday, July 14, is Bastille Day, the French national holiday that commemorates the storming of the Bastille prison in Paris, an act that led to the French Revolution and the end of the monarchy in France.

In honor of the occasion, the people that make Pernod, the tasty French anise-flavored liqueur, have shared with us their recipe for Poussin (that's French for Cornish game hen) with Pernod. It's a nice recipe for any festive occasion.

Poussin Pernodine

1 teaspoon fennel seeds
1 oz (25g) butter, cut into small pieces
1 teaspoon mixed dried herbs
2 tablespoon grated lemon rind
1 tablespoon chopped parsley salt and freshly ground pepper
2 tablespoons oil
4 poussin (Cornish game hens)
1/2 pint (300ml) chicken stock
1 tablespoon Pernod
2 egg yolks
1/4 pint (150ml) single cream

Directions:

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.

Serves four.

^{(photo © peng/wikipedia commons)}