Poussin with truffle sauce

Ingredients for Poussin with truffle sauce

Instructions for Poussin with truffle sauce

To prepare the Poussin with truffle sauce recipe, please follow these instructions:

Dry poussinerne inner and outer and brown them in butter. Brown also potatoes in butter. Poussinerne sprinkle with salt and pepper, place them in a dish together with the potatoes and FRY both parts in the oven approximately 35 minutes.

For the sauce boil white wine into a third with finely chopped onion. Then add the Fund and port wine and let it cook through 4-5 minutes. Sieve the sauce and whisk the butter in. Season with spices, smooth sauce, and add the strips of peeled truffle and the juice from trøflerne.

Part poussinerne of the breast and thighs and serve on warm plates with sauce and accompaniments.