2 Squab, stuffed with mirepoix
(1- 1 1/2 lbs each)
Olive oil
Essence
8 Garlic cloves
1 ts Salt
Salt and pepper
-------------------GARLIC CREAM POTATOES-------------------
2 c Potatoes; peeled, 1/2" dice
3 c Water
2 ts Salt; in all
1/2 c Heavy cream
4 cl Lightly roasted garlic
1/2 ts White pepper
3 tb Unsalted butter
1/2 c 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 30-35 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 1/2 teaspoon of the salt and bring to a boil over
high heat. reduce the heat and cook until tender,
about 8-10 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 1/2 ts 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
