Poussins with Ham and Cream Recipe

Ingredients : Serves 4

75 g/3 oz butter or margarine
2 poussins (Cornish hens), jointed into four
100 g/4 oz chicken liver, chopped

2 onions, chopped
100 g/4 oz gammon, chopped
150 ml/0.25 pt dry white wine
150 ml/0.25 pt single (light) cream

Freshly ground black pepper
Boiled rice, to serve

Method :

Melt the butter or margarine and fry (saute) the leg portions gently for 2 minutes each side, then add the wing pieces. Add the liver to the pan with the onions and gammon and cook for 4 minutes, turning once. Stir in the wine and cook for 5 minutes, then slowly pour the cream over the poussins and simmer for 1 minute. Lift the poussins out on to a warm serving plate. Season the sauce with black pepper, stir well and pour over the poussins. Serve with boiled rice.