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(Cornish Game Hens with Pernod)
Serves 4


    • 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
    • 1/2 pint (300ml) chicken stock
    • 1 tablespoon Pernod
    • 2 egg yolks
    • 1/4 pint (150ml) single cream


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, strring, 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.

Recipe courtesy of Pernod
Pernod is one of the top selling anise-flavored spirits in the world.



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