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Roast poussin with langoustines and potato cakes
Fruit and vegetables
1
shallot
, chopped
1
garlic
clove, finely chopped
½
carrot
, chopped
2 handfuls baby leaf
spinach
2 baking
potatoes
1
spring onion
, finely chopped
Tins, packets and jars
50g/1¾oz
plain flour
, for dusting
Cooking ingredients
75ml/2½fl oz
olive oil
1 tsp
tomato purée
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2½oz
butter
200ml/7fl oz
whipping cream
knob of
butter
Meat, fish and poultry
1
poussin
3 large
langoustines
, cooked
Other
75ml/2½fl oz
brandy
75ml/2½fl oz dry
white wine
50g/1¾oz butter
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