Instructions: First take the poussins and put a bunch of the three herbs inside each carcass.

Heat the oil and butter in a large pan on the boiling plateand brown the birds on all sides lift out with a slotted spoon and leave on one side.

Add the onions to the pan and toss in the fat to take up all the sediment add mushrooms and cook for a minute.

Stir in the flour mix well and then add the cider.

Bring to the boil and season with salt pepper and mace.

Pour this mixture into a casserole large enough to take the four birds.

Arrange the poussins on top season the breasts with salt and pepper.

Cover with a lid and bring back to the boil. 2 ovenaga 4 ovenaga simmering oven: transfer to the floor of the ovenfor about 1 1/2 hours or until the birds are tender. Taste and check seasoning of the sauce then serve sprinkled with chopped parsley and thyme.

Also very good with pigeons but cooking time is about 6 hours

Serves 4

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