Poussin in Cabbage Coat with Goose Liver Sauce

Cut well chilled veal into small cubes and blend together with knuckle meat, cognac, liquid cream and pistachios in a food processor. Season with salt and pepper. Fry well cleaned goose liver in butter or goose fat until pink, let it cool down again and cut it into cubes. Mix into the farce and fold in whipped cream. Blanch cabbage leaves briefly, rinse with cold water and dab well with kitchen paper. Season poussin breasts with salt and pepper and sear in a little clarified butter. Spread cabbage leaves, place one breast on each, coat with farce and roll up. Dab dry the watered pork net and cut it so that each roulade can be rolled up in it. Wrap the roulades well with the net and roast in the preheated oven at 180 °C for approx. 15 minutes. For the foie gras sauce, boil down the port wine with cognac to half the volume. Add mushrooms and shallots and pour in chicken stock. Reduce again to 150 ml. Blend with ice-cold goose liver terrine and finally season with a little salt and white pepper. Take out the roulades, remove the pork netting and slice the breast of poussin. Arrange on warmed plates and garnish with the goose liver sauce.

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