-
1
FIRST MAKE THE SAUCE.
-
2
In a medium-sized saucepan, melt the butter over moderate heat.
-
3
When the foam subsides, add the finely chopped ginger and garlic and fry for 3 minutes, stirring occasionally.
-
4
Stir in the tomato puree, vinegar, sugar, salt, pepper, wine and stock and bring to a boil.
-
5
Reduce the heat to low and simmer the sauce for 20 minutes.
-
6
Remove the pan from the heat and strain the sauce into a smaller saucepan, pressing down with the back of a wooden to extract the juices.
-
7
Discard any pulp remaining in the strainer.
-
8
Set the sauce aside for later use.
-
9
THE POUSSINS:.
-
10
To split a poussin, place it on a flat working surface, split it through the breastbone.
-
11
Using both hands, grasp each side of the poussin and bend back until the ribs crack.
-
12
With a sharp knife, cut through the skin to separate the halves completely.
-
13
Rub each poussin with salt and pepper.
-
14
Preheat the grill (broiler) to hot.
-
15
Pour the melted butter in the grill (broiler) pan.
-
16
Place the poussins, skin side up, in the grill pan and baste them with melted butter.
-
17
Grill the poussins for 8 minutes, basting occasionally with the butter.
-
18
Turn the poussins over, baste with the butter and grill for a further 8 minutes or until the flesh on the breast is tender when pierced with the point of a sharp knife.
-
19
{Note: The poussins may have to be cooked in two batches}.
-
20
FOR THE SAUCE:.
-
21
Stir the flour mixture and lemon juice into the sauce which you have set aside, and bring this sauce to the boil over moderate heat, stirring constantly.
-
22
Reduce the heat to low and simmer the sauce for 3 minutes.
-
23
Remove the pan from the heat and keep warm.
-
24
TO SERVE:.
-
25
Remove the poussins from the grill and place them on a large warmed serving dish.
-
26
Pour the sauce into a warmed sauceboat and serve immediately, with the poussins.
