Roast Stuffed Spring Chickens with Savoy Cabbage

Name: Roast Stuffed Spring Chickens with Savoy Cabbage
Ingredients: 6 stale White rolls; 1 Shallot; 4 tablespoons Butter; 1 Egg (lightly beaten); 75 milliliters Milk; 2 tablespoons freshly chopped Fresh herbs (thyme, rosemary and parsley); 1 tablespoon Breadcrumbs; Salt; freshly ground Pepper; Nutmeg; 4 Poussins (each about 450 grams); 2 tablespoons Vegetable oil; 200 milliliters Chicken broth; 500 grams Savoy cabbage (or other cabbage variety); 2 tablespoons Butter; 2 tablespoons Creme fraiche cheese; 1 tablespoon Balsamic vinegar