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Poussin Vallee D’Auge

Yield: 6 servings

6 poussins or cornish game hens

Salt and pepper

4 tbsp unsalted butter, softened

2 cups pearl onions

½ cup Calvados

¾ cup heavy cream

Preheat oven to 400. Rub poussins inside and out with a generous amount of salt and pepper. Truss them and rub birds with softened butter. Scatter unpeeled onions around the birds in a roasting pan and roast for at least 45 minutes, basting several times. Birds are done when juices run clear if pricked in the fat part of the drumstick.

Transfer birds and onions to a serving platter. Place the pan on the stove top and bring pan drippings to a boil over medium high heat, scraping with a wooden spoon to loosened and browned bits stuck to the bottom of the pan. Add Calvados and carefully ignite with a kitchen match. When flames die out, stir in cream and continue to reduce sauce until thickened, about 5 minutes. Pour sauce over and around poussins.

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