Apricot glazed roast poussin with bulgur wheat stuffing, fig and date chutney, fondant potato & the
My variation on a Christmas dinner is perfect for two, although can be easily scaled up. The bread sauce is particularly divine, if not rather naughty!
Ingredients
- 300ml milk
- 100ml double cream
- 150g soft white breadcrumbs
- 1 tbsp. chopped thyme leaves
- 1 tbsp. chopped sage leaves
- 40g butter
- reserved juices & crispy bits from the chicken pan
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