Poussins in vermouth
Preheat the oven to 200°C/400°F/Gas mark 6.
Rinse the poussins and pat dry with kitchen paper. Spread the butter all over the birds, and put a hazelnut-sized piece in the cavity of each bird.
Mix together the shallots and parsley. Put a quarter of the shallot mixture inside each bird.
Put the birds in a roasting tin, and roast in the oven for 40–50 minutes until the juices run clear when the thigh is pierced with a skewer. Transfer to a serving platter and keep warm.
Skim off most of the fat from the tin, then add the grapes and vermouth. Put the tin over a low heat for a few minutes to warm the grapes. Lift the grapes out of the tin with a slotted spoon, and scatter them around the birds. Keep covered.
Stir the cornflour into the cream, then add to the pan juices. Cook gently for a few minutes, stirring, until the sauce has thickened. Taste and adjust the seasoning. Pour the sauce around the poussins, and serve hot.