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Filling:
24 oz cream cheese
5 oz leek - julienne
3 oz pinenuts - toasted, chopped
4 oz bacon and fat
2 oz demi-glace
1 Tbsp pepper - cr.black
s&p
=Mix ingredients to make stuffing, fill boneless poussin. Roast at high heat, rest before serving.
24 oz cream cheese
5 oz leek - julienne
3 oz pinenuts - toasted, chopped
4 oz bacon and fat
2 oz demi-glace
1 Tbsp pepper - cr.black
s&p
=Mix ingredients to make stuffing, fill boneless poussin. Roast at high heat, rest before serving.