Wash the poussins, quarter, salt, pepper and lightly flour both sides. Heat clarified butter and brown the chick parts first with the skin side down, then turn them over and continue frying. Deglaze with chicken stock, cover and cook on low for 25 minutes. Remove poussins from sauce and keep warm. Reduce the sauce by about one third and thicken the rest with grated almonds, horseradish and cream. Let it boil down again and season with anchovy paste and grated ginger. Put the poussins back into the sauce, allow to infuse again and serve in the casserole. As a garnish, we recommend small, home-grown potatoes or buttered rice.