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 (po͞o-săN′), Nicolas 1594-1665.
French painter whose landscapes and historical and religious paintings, such as Holy Family on the Steps (1648), exemplify the classical style.


(French pusɛ̃)
(Animals) a young chicken reared for eating
[from French]


(French pusɛ̃)
(Biography) Nicolas (nikɔlɑ). 1594–1665, French painter, regarded as a leader of French classical painting. He is best known for the austere historical and biblical paintings and landscapes of his later years



Nicolas, 1594–1655, French painter.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Poussin - French painter in the classical style (1594-1665)Poussin - French painter in the classical style (1594-1665)
References in classic literature ?
A collector peeps into all the picture-shops of Europe for a landscape of Poussin, a crayon-sketch of Salvator; but the Transfiguration, the Last Judgment, the Communion of St.
Cette croissance provient essentiellement de la hausse des ventes de viandes et derives de 34% et des ventes d'aliments et de poussins de 7%.
Il compte 50 producteurs de poussins et plus de 45 usines d'aliments de volailles.
INGREDIENTS: (Serves 2-4) 2 baby chickens (poussins), boned (ask your butcher to do this for you) 6tbsp olive oil Salt and freshly ground black pepper For the filling: 2 garlic cloves, peeled 2tbsp capers 1tsp sea salt 2tsp extra virgin olive oil Needles from 2 sprigs of fresh rosemary A handful of chopped fresh parsley Freshly ground black pepper For the sauce: 2 garlic cloves, peeled Needles from 2 sprigs of fresh rosemary 120ml white wine 120ml cider vinegar 1/2 tbsp sugar 1tbsp capers Scattering of fresh parsley, to serve (optional) METHOD: 1.
Sponsorisee par Chevrolet, transporteur officiel de la FAT, Sonatrach et les montres Haidra, cette edition entre dans le cadre du calendrier national de la FAT et destinee aux joueurs et joueuses poussins (9/10 ans), benjamins (11/12 ans) et minimes (13/14 ans) qui ont atteint les quarts de finale des championnats regionaux des jeunes (Est, Ouest et Centre).
Pour into a large roasting tin, then push to the sides of the tin to make a space for the poussins. Rub some oil onto the skin of the poussins, sprinkle with the pinches of allspice, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 35 mins.
New Street Realty Advisors arranged a long-term lease for 1,800 s/f of ground floor space between Petits Poussins Too, Inc., and H.T.
Dhruv Baker's TANDOORI CHICKEN Serves 4 WHAT YOU NEED: 4 poussins, spatchcocked (ask your butcher to do this for you) 2 limes, halved Naan bread, to serve Sliced red onions, to serve For the first marinade: 2 tbsp garlic and ginger paste Juice of 1 lime 1 tsp chilli powder 1 tsp ground turmeric 1 tsp ground white pepper 4 tbsp vegetable oil 1 tsp salt For the second marinade: 1 tsp paprika 1 tsp fennel seeds 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala 250g Greek yoghurt Juice of 1 lemon Salt and freshly-ground black pepper Mix together all the ingredients for the first marinade and rub all over the poussins.
Strip all the skin from the poussins. Separate the skin from the meat with your fingers and use the tip of a small knife to help lift any stubborn areas (you may find the skin around the wing tips easier to remove once the chicken has been quartered).
Using poussins will ensure the chicken marinates beautifully and cooks quickly without becoming dry, but you can use skinless chicken pieces if you prefer.
In less than a year, Gill, who lives with her daughters, Leila, 17, and Jasmine, 10, in North Shields, has grown her business, Petit Poussins - which ultimately offers the gift of bilingualism to youngsters - in a manner which would have all the Dragons from the BBC1 Den declaring they were 'in'.
And they currently have weekly orders for 4,500 poussins.