POUSSIN VALLEE D'AUGE
(Baby Chicken with Calvados and Cream)

(Serves 6)

Calvados, the famed apple brandy from I Normandy,is distilled from cider just as cognac is from wine. This classic Norman preparation is named for the best calvados-producing region. The recipe can be adapted for larger chickens, other fowl, and pork.

INGREDIENTS:

DIRECTIONS:

1. Preheat oven to 400°. Rub poussins inside and out with a generous amount of salt and pepper.

2. To truss poussins, fold wing tips back beneath shoulders (drum-
sticks should fit snugly against the tip of breastbone) and hold in
place by tying legs together with kitchen twine.

3. Rub birds with butter and arrange in a roasting pan so that they
do not touch. Scatter unpeeled onions around birds, then place pan
in lower third of oven and cook for at least 45 minutes, basting sev-
eral times. Prick fat part of drumstick on 1 bird after 45 minutes;if juice runs clear, the birds are done.

4. Transfer poussins and onions to a serving platter. Place the roast-
ing pan on top of the stove and bring the pan drippings to a boil over
medium-high heat, scraping with a wooden spoon to loosen any
browned bits stuck to the bottom of the pan. Warm calvados in a
small pot, then add to pan juices and carefully ignite with a kitchen match, keeping a large pan lid nearby to extinguish flames if neces-
sary. When flames die out, stir in cream and continue to reduce sauce until thickened, about 5 minutes. Adjust seasonings as needed. Untie twine and discard. Pour sauce over and around poussins.

Suggested wines: Meurs'autf; Alsatian Pinot'.Gris

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