Recipe - Roasted Squab With Poached Garlic

2 Squab, stuffed with mirepoix
(1 1 One half lbs each)
Olive oil
Essence
8 Garlic cloves
1 teaspoon Salt
Salt and pepper

GARLIC CREAM POTATOES
2 cup Potatoes; peeled, 1/2" dice
3 cup Water
2 teaspoon Salt; in all
One half cup Heavy cream
4 cl Lightly roasted garlic
One half teaspoon White pepper
3 tablespoon Unsalted butter
One half cup Vinegar meat juice ( veal
stock or dark chicken stock
with the drippings from the
squab, balsamic vinegar,
salt and pepper)

Preheat the oven to 400 degrees F. For the squab: Rub each squab with olive
oil and season with Essence. Place on a roasting rack and roast for about
3035 minutes. MAke sure the squab is good and done but still juicy. The
internal temperature should be about 165 degrees F. Put the squab in the
oven. For the poached garlic: In a saucepan with 2 cups of water and 1
teaspoon salt, bring to a boil. Blanch the garlic 5 times, each time
letting the water come back up to a boil. For potatoes: In a saucepan,
combine the potatoes, water, and One half teaspoon of the salt and bring to a
boil over high heat. reduce the heat and cook until tender, about 810
minutes. Remove from heat and drain in a colander. Place the potatoes back
in the pot over medium heat, add the cream, roasted garlic, the remaining 1
One half teaspoon salt, and white pepper. Mash with a potato masher until fairly
smmoth, for about 4 minutes. Whick in the butter and remove from the heat.
Remove squab from the oven. Place the potatoes in the center of the
platter with the two squabs facing each other. Plkace the poached garlic on
top of the squab and spoon the sauce over the top.

Source: Essence of Emeril, #EE2273, TVFN Formatted by Lisa Crawford,
5/27/96

Posted to MealMaster Recipes List, Digest #149

Date: 28 May 96 00:19:53 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM