The recipes scheduled for this week at Whisk Wednesdays are from Class 28, Menu 5: Coquelets sur Canapés (Roast Squab Chickens with Chicken Liver Canapés and Mushrooms), and can be found on page 246 in Mastering the Art of French Cooking, Volume I by Julia Child and Pommes Pont Neuf (Pont Neuf Potatoes) which can be found on page 253 of the cookbook Le Cordon Bleu at Home should you wish to try these tasty recipes.
The type of fowl this week was actually whatever type you preferred (or could find in my case), as in the book it listed several choices, so I chose the Rock Cornish Game Hens as they were readily available and always a hit around here.
I made them according to the recipe, with the exception of the chicken livers, as no one here is going to eat chicken livers, served on a fancy little crust of bread tucked under the game hen or not. Nix on the chicken livers.
The rest of the preparation and sauce was delicious. The meat was cooked perfectly with a lovely flavor from the tarragon, and a nice moistness from the bacon. The sauce was simple, delightful, and light, made with stock, wine, shallots, and a wee bit of butter.
I did cook the mushrooms as directed and those were likewise a hit. (Please note that somewhere between the beginning of summer and now, the boys have learned to love mushrooms. Alex inhaled all of his and more than half of mine!)
The Pommes Pont Neuf I had made previously as an extra at Whisk, early in my membership, so click here if you would like to see/read about those as I did not make them again this week due to time constraints.
Next week is Biscuit de Savoie (Sponge Cake) in the Le Cordon Bleu at Home cookbook on pages 33-34.
If you would like to see how the other Whisk Wednesday members fared in this class, click here, and then on the Whisk Wednesdays connect to individual bloggers, and as always, Shari has the ingredients posted on her site at the click.