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Madeira Sauce, recipe follows
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Special equipment: butcher's string, 1 large oven-safe saute pan
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Preheat the oven to 450 degrees F.
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Wash and pat dry each poussin.
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Tuck 1 sage leaf under the skin of each breast.
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Season the inside of each cavity liberally with salt.
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Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage.
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Truss each poussin (see Cook's Note**).
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Evenly coat each poussin with 2 tablespoons of the butter.
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Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
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Heat large saute pan over high heat and place poussin in pan breast side up.
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Sear for 2 minutes and then place in oven.
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Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F).
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Remove from the oven.
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Set the poussins aside in a warm place to rest for 10 to 15 minutes.
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Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce.
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Remove the butcher's string from poussins.
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Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce.
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Garnish on a bed of greens with pomegranate seeds.
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*Cook's Note: A small chicken weighing 1 to 1 1/2 pounds or Cornish hen.
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**Cook's Note: To truss the poussins, securely tie the legs and wings to the body of the poussin with butcher's string.
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After skimming most of the fat drippings from the pan, return the pan to medium heat.
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Add the Madeira and simmer until the liquid is reduced by two thirds.
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Add the heavy cream and bring to a boil.
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Remove pan from heat, swirl in butter.
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Season with salt and serve with poussin.
