Poussin with Semolina Chips and Vegetables

Mix 20 g (approximately 1 1/2 tablespoons) butter, egg yolks and parmesan and season with salt and pepper. Spread semolina mixture 1-2 cm thick (approximately 1/3 to 3/4 inch thick) on aluminum foil and leave to set. Rinse vegetables, peel and cut into pieces as necessary. Cook vegetables in salt water until al dente, drain, cover and set aside. Cut each poussin into 4 pieces, season with salt and pepper and sauté in a skillet in 2 tablespoons butter until crispy on all sides. Transfer poussin to a baking dish, cover and place in oven preheated to 120°C (approximately 250°F) for about 15 minutes. For the sauce, briefly sauté thyme and rosemary in pan drippings, deglaze pan with veal stock and simmer to reduce by about half. Cut out circles from the semolina, dip in beaten egg and fry in 2 tablespoons butter until golden brown. Drizzle vegetables with 20 g (approximately 1 1/2 tablespoons) melted butter and season with salt and pepper. Stir 20 g (approximately 1 1/2 tablespoons) cold butter into the sauce. Place poussin on plates, drizzle with sauce and serve with semolina chips and vegetables.