Recipe - Roasted Squab With Poached Garlic Garlic Cream Potatoes

1 tablespoon Butter
3 tablespoon Granulated sugar
16 Large; perfect
; strawberries,
; preferably with
; stems
1 cup Chilled heavy cream
2 tablespoon Green creme de menthe
4 Fresh mint sprigs; optional

Preheat the oven to 450 degrees. In an ovenproof skillet just large enough
to hold the strawberries in one layer, melt the butter in the preheating
oven, 2 to 3 minutes. Watch carefully so that the butter does not burn.
Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture
will be grainy. Add the berries, tossing to coat with the butter and sugar.
Spread in a single layer. Roast, stirring and turning once or twice, until
the berries just begin to soften, about 5 minutes. Gently roll the roasted
berries in the pan syrup to coat, then let them cool for about 5 minutes in
the skillet.

While the berries are roasting, whip the cream with the creme de menthe and
remaining 1 tablespoon of sugar just until soft peaks form. Divide the
chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries
in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red
pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.

Yield: 4