23 December 2012,21:45 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Wipe the poussins, season well with salt, pepper and lemon juice. Sprinkle with chives and place in a steamer.
  • Cover with a tight-fitting lid and steam over the chicken stock for 45 minutes.
  • Meanwhile, heat the milk, bay leaf, white peppercorns and chives over a low heat for a few minutes.
  • Cover and leave to one side to infuse for 15 minutes; then strain.
  • When the poussins are cooked transfer to a warmed serving dish and keep warm.
  • Melt the margarine over low heat, stir in the flour and cook for 3 minutes.
  • Mix the strained milk and remaining stock in a measuring jug and add water.
  • Lower the heat and add the liquid to the margarine and flour.
  • Bring to the boil and simmer for 3 minutes, stirring continuously until the sauce thickens.
  • Stir in the chopped hard-boiled eggs. Season well.
  • Spoon the sauce over the poussins and garnish with chives.
  • serve separately in a sauceboat.


  • 750 grams poussins
  • Salt
  • Freshly ground white pepper
  • 4 teaspoons lemon juice
  • 2 tablespoons snipped chives
  • 1 liter boiling chicken stock
  • Snipped chives, to garnish

Egg sauce

  • 1 liter skimmed milk
  • 2 bay leaves
  • 8 white peppercorns
  • 4 tablespoons snipped chives
  • 50 grams margarine
  • 50 grams plain unbleached white flour
  • 4 hard-boiled eggs, finely chopped
  • Salt
  • Freshly ground white pepper

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