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Prepare the Poussin, remove the bone leaving the flesh and skin intact.
Melt the 25g butter in a frying pan then, when sizzling, add the mushrooms and cook over a high heat for 4-5 minutes until all the moisture has evaporated and the mushrooms are golden.
Turn down the heat, add the shallot and garlic, then cook for another 5 minutes without colouring. Remove to a bowl to cool.
Put the pan back on the heat with a little more butter if necessary and fry the sausagemeat briefly, breaking it up in the pan with a wooden spoon until just cooked through.
Transfer to the bowl and toss through the mushrooms. Add the stripped thyme leaves, breadcrumbs, then season generously. Cool, then divide between the 2 ballotines
Wrap the ballotines in cling film into a tight cylinder shape and place in fridge to rest for 30mins
Bring a pot of water to a gentle simmer. Submerge wrapped poussin and poach for 15–20 minutes, or until fully cooked. Remove, unwrap, and pat dry.
Place in frying pan with butter to get the golden colour.
Place in blast chiller to cool
Cut and serve when temperature is below 5oc
Slice roulade into 0.5cm, serve with chutney and micro cress.