Poussin with Béarnaise
...

PREPARATION:

1. Melt a knob of butter in the pan and brown the poussins on all sides. Season with salt and pepper.

2. Continue cooking in a preheated oven at 200° and bake for 40 minutes with some extra butter and stock. Spoon some of the roasting juices over the poussin halfway through cooking to keep it nice and juicy.

3. Warm the espumafles in a bain-marie or in the steamer to 55°.

4. Plate, finish with the sauce and a sprig of tarragon.