Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.
*: A small chicken weighing 1 to 1 1/2 pounds or Cornish hen. **: To truss the poussins, securely tie the legs and wings to the body of the poussin with butcher's string.