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Poussin Georgian style recipe - BBC Food butter, pomegranate molasses, poussin, olive oil, barley, walnut, pepper, parsley, lemon, sour cherry, shallot, salt, white wine, pomegranate juice Cook the pearl barley in a pan of boiling water for about 20 minutes, until soft. Drain and put to one side. Preheat the oven to 180C/350F/Gas 4. Rinse the poussin or guinea fowls under cold running...
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