Poussins With Tarragon

4 poussins 2 lemons
1 dessertspoon chopped fresh tarragon or
1 teaspoon dried tarragon
salt
freshly ground black pepper polyunsaturated margarine

Place the poussins on pieces of foil large enough to cover them. Cut the lemons in half and squeeze a lemon half over each poussin. Cut the halves into quarters and put 2 quarters into the body cavity of rich bird.

Sprinkle each poussin with the tarragon and salt and pepper. Place a little margarine on each bird and wrap firmly in the foil. Cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 25 minutes.

Open the foil and turn the birds over. After 5 minutes, turn the birds back, breast side up. Leave

I he foil open and cook for a further 10 minutes to brown the poussins.

Transfer the poussins to a heated serving dish and pour the cooking liquid over them. They can be served hot or cold. When served cold the tarragon mixture turns to jelly.

SERVES 4