Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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