Crepinette From the Poussin

For the poultry:

Carve the poussins and remove the lower bone from the leg.

Remove the skin completely. Place the meat on a plate, season with salt and pepper and refrigerate. Pass the poultry breast through a mincer without the skin and freeze briefly. In a hand mixer, make a coarse farce with the pepper, salt, foie gras, port wine, cognac and rosemary needles while slowly adding the whipping cream. Soak the pork net. Clean spinach leaves, blanch in boiling hot salted water, remove and drain. Squeeze out the pork net and spread it out on a kitchen towel. Spread thinly with the farce and place the breast of the poussins at the beginning. Cut the foie gras parfait into cubes and fold in a few blanched leaves of spinach to form a core. Place the leg with the bone against it, spread with farce and then wrap the whole thing in the pork net. Refrigerate briefly. Heat butter and olive oil in a frying pan and brown the crepinette all around, then cook in the oven at 180 °C for about 8 minutes. Finally, glaze again with a little butter, rosemary and the chicken stock.

For the creamed cabbage:

Cut the cabbage into small cubes and blanch in salted water until short and crisp. Peel the shallots, cut into fine cubes and sauté lightly in butter, add the savoy cubes and pour in the whipping cream. Boil everything together well and season with salt, pepper and egg.

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