Tie Me Up Poussin with Madeira Sauce

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This was delicious! And beautiful! I disagree with the other reviewers about serving this to company, though, these little birds are too hard to eat politely. You need to be able to pick up the pieces with your fingers. Also, there is so little meat on one of these birds that a half of a bird is an insufficient portion. As for the recipe, use less butter because it just smokes in the pan and gets thrown out anyway.

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One of the tastiest recipes I have ever tried. Produced oohs and aahs from everyone in the family. Rich, elegant and easy. I can't wait to share at a dinner party.

P.S. I think this show should be on at some time other than the wee hours of the morning. Good for insomniacs but others would probably benefit.

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Quick, easy, elegant and absolutely delicious. The Madeira sauce went extremely well with herbal wild rice and the hens. I will do this one again, many times!

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The poussin itself was sweet and tender. Madeira sauce was just the right balance for the natural sweetness of the poussin. Haven't tried it with Cornish Game Hen but think it might work just as well, with a tad longer cooking time. I used convection roast at 390 instead of the higher temp using conventional baking.

Lovely.

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The Poussin with Madeira Sauce is easy and makes a beautiful presentation. I served it with roasted root veggies. The recipe needed no adjustments and came out perfect. The chef on this program if excellent. Wish she was on more often, I get really tired of seeing the same people over and over. Rachael Ray is okay but doesn't hold a candle to this lady. Rollette Schreckenghost

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this was a supurb, rich dish, perfect for valentine's day. the sauce finished with a rich nuttiness, tasting of walnut. very sexy!