Tom NJ wrote:Jenise wrote:Tonight I'm roasting two little poussins that are resting in an bay leaf brine right now, and will serve those with a nicoise olive bread pudding.
I love the idea of that savory bread pudding with poussins (you probably could have cook them nestled in the pudding!). How did it all turn out?
They were divine, they really were. Smaller than a Cornish game hen and perfectly cooked--I roasted them in the same oven with the bread pudding, just started the bread pudding first by 20 minutes. Wouldn't have wanted them IN the pudding, because I wanted the hens to have a glassy skin all over (they did) and wanted the pudd to rise like a soufflé with a crisp top, and it did. Our first course was a colorful golden baby beet, tomato and halved snow pea salad with crumbled chevre, and the wine was a 98 La Cardonne (Bordeaux). The kind of meal that had Bob crowing, "Nobody in this town eats better than I do!" The poussins came from d'Artagnan--would order again.