One of the mysteries of the English language finally explained.
A chicken killed young for eating.
- ‘On the lunchtime menu, the grilled poussin (with a pile of spring vegetables and a slathering of mustard sauce) is cooked to crispy perfection.’
- ‘Between poussin and Guinea hen, choose the latter if you love dark meat and because the gritty diavola sauce of wax beans and tomato enhances the bird's succulence.’
- ‘Ten complete novices struggled with jointing and stuffing a poussin and creating towers of vegetables.’
- ‘Try the clear asparagus soup or mackerel and potato terrine to start and for the main course roast poussin or smoked confit of duck.’
- ‘Other mains - such as grilled marinated poussin with couscous, specialty bangers and mash, rump of lamb on a sweet-potato stack - are straightforward enough that I am confident they would be as good.’
- ‘Most mums like chicken, so treat yours to some tender poussins, if only because they take around half an hour to cook and don't need carving.’
- ‘A roasted poussin is vividly enhanced by black spice and yellowfoot chanterelles.’
- ‘The acclaimed barbecue provides more than your average grub, including griddled lobster and rotisserie poussin.’
- ‘After all the hype, the secrets turn out to be pretty banal: boning poussins to make them easier to serve, chilling a beef fillet so it slices neater, wrapping rabbit in pancetta to keep it moist.’
- ‘Chicken and poussin in any variation are just fine.’
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