-
1
Preheat the oven to 425.
-
2
Rub the poussins all over with paprika and 1 tablespoon of the butter.
-
3
Season with salt and pepper.
-
4
Truss the poussins by simply tying the legs together with string.
-
5
Set the poussins in a large, shallow metal roasting pan.
-
6
Roast the poussins in the upper third of the oven for 1 hour, or until nicely browned and the juices from the cavities run clear.
-
7
Meanwhile, in a small bowl, mix the remaining 1 tablespoon of butter with the flour until a smooth paste forms.
-
8
Transfer the poussins to a large platter, draining their juices into the roasting pan.
-
9
Pour the pan juices into a glass measuring cup and skim the fat from the surface: reserve 1 tablespoon of the fat.
-
10
Set the roasting pan on two burners.
-
11
Add the chicken stock and bring to a boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
-
12
Pour the stock into the glass measuring cup.
-
13
Heat the reserved 1 tablespoon of fat in a medium saucepan.
-
14
Add the shallots and cook over low heat, stirring, until softened, about 5 minutes.
-
15
Add the liquid in the measuring cup and bring to a simmer over moderate heat.
-
16
Whisk in the anchovies, mustard and flour paste and whisk until the sauce is smooth and slightly thickened, about 3 minutes.
-
17
Remove the pan from the heat, stir in the herbs and season with salt and pepper.
-
18
Pour the sauce into a warmed gravy boat.
-
19
Cut the strings from the poussins and transfer them to plates.
-
20
Pass the anchovy-mustard sauce at the table.
