Poussin

(redirected from poussins)
Also found in: Dictionary, Encyclopedia.
Graphic Thesaurus  🔍
Display ON
Animation ON
Legend
Synonym
Antonym
Related
  • noun

Synonyms for Poussin

French painter in the classical style (1594-1665)

References in periodicals archive ?
Le DG de la FISA, Chawki Jirari, precise dans une declaration a Al Bayane, que le secteur avicole connait une crise structurelle liee a la fois a la situation de surproduction, a la forte concurrence qui existent entre les operateurs et aussi a la forte demande sur le poussin aujourd'hui.
Spread the filling evenly over the flesh side, then fold the poussin back over and secure the opening with wooden toothpicks, weaving them in and out.
4 Meanwhile, once the poussins have had their 35 mins, drizzle the pomegranate molasses over them and return them to the oven for 10 mins more until they and the aubergines are tender.
To grill, lay poussins on a rack and cook under a preheated grill on medium to high for about 20 minutes, turning every 5 mins.
SERVES 2-3 AS A MAIN COURSE OR 4 AS A STARTER ??2 young chickens (poussins), about 450g each ??lemon wedges for squeezing Marinade ??10 cardamom pods ??2 tsp cumin seeds ??2 tsp coriander seeds ??1 tsp ground turmeric ??1/2 tsp ground cinnamon ??1/4 tsp ground cloves a good grating of nutmeg ??1 tbsp Kashmiri chilli powder ??1/4 tsp cayenne pepper ??1 tsp fine sea salt ??25g chunk of fresh root ginger, peeled and grated ??4 garlic cloves, peeled and crushed ??150g full-fat yoghurt ??2 tbsp fresh lemon juice red food colouring past
It was then, in 2005, she set up Petit Poussins (little chickens, as if you didn't know).
Their prize was for their Pembrokeshire Poussin which was launched at this year's County Show.
Using a heavy cook's knife, split the poussins down the back and open each one out like a book.
"That's just a fast version of my mother's roast chicken and roast potatoes, only poussins don't take as long to cook."
Serve the poussins draped over the couscous with the lemon wedges and the remaining sprigs of coriander.
I have no idea whether Clark himself has come around to something like Wollheim's views about how art should be addressed, but something must explain his decision to spend what amounts to several months, to be sure not exclusively but certainly substantially, in "deep looking" at two Poussins that happened to be on view at the Getty Center in Los Angeles while Clark was in residence there as a research fellow in 2000.
2 whole heads of garlic, separated 2 large poussins Half a lemon 4 sprigs of thyme 50g butter, softened 100ml white wine 300ml chicken stock 1 tablespoon plain flour Sea salt and freshly ground black pepper Boil the garlic cloves in a saucepan of lightly salted water for 15 minutes, drain and pat dry (this can be done ahead of time).
It seems to me essential and even obvious that when beautiful imagery is being treated, works like the San Zaccaria Altarpiece by Giambellino, Titian's Assumptions of the Virgin, a slew of Poussins (too many?
Blanch the poussins (see Tip), then smear with 40g butter, season and place in an oven preheated to 130C/250F/ Gas 1/2 for 40 minutes or until cooked.