Roasted Squab with Poached Garlic
| Yield: | 2 Servings |
| Categories: | Ethnic |
| 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) |
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