Wash and dab dry the dung, season well with salt and pepper inside and out. Cut giblets and cleaned chanterelles into small pieces. First sauté giblets in hot butter, after a few minutes add chanterelles and sauté until crisp. Stir in parsley, remove from heat. Prepare a fluffy filling mixture by mixing finely chopped bread, mushroom mixture together with butter, sour cream, a little milk, salt, pepper, a pinch of nutmeg and egg. Allow to set briefly. Fill the poussins with the mixture, tie with kitchen twine and place in a greased baking dish. Roast in a preheated oven at 220 °C for about an hour, starting at 170 °C and until crispy. In the meantime, pour poultry soup or water repeatedly. Lift out the finished dung-scratchers and let them rest for a few minutes wrapped in aluminum foil. In the meantime, skim fat from the roast residue, pour in roast stock with a strong shot of vermouth and add some poultry stock or soup. Let the sauce boil down well. If desired, thicken with a little sour cream. Carve the crab, remove the strings, arrange in portions and serve the sauce separately. Serve with creamed cucumber salad with dill.
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