---------- Recipe via Meal-Master (tm) v8.02
       Title: Roasted Squab with Poached Garlic
  Categories: Meat/poul, Emeril, Ethnic, Am/la
       Yield: 2 servings
       2    Squab, stuffed with mirepoix
            (1- 1 1/2 lbs each)
            Olive oil
       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