INGREDIENTS

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning} and Foie Gras
Rice recipe which are included in this collection.  Have your butcher
bone out squabs, leaving in leg bones. Preheat oven  to 350 degrees.
Season squabs with Bayou Blast - {Emerils Creole  Seasoning on all
sides. Heat oil in a large saute pan, add squabs,  skin-side down, and
sear until skin is crisp and sealed. Turn and  seal other side. If
necessary, cook squabs in two batches, then  return all to saute pan.
Add stock and transfer to oven. Roast about  12 minutes for medium
(make sure not to overcook squab or it will  begin to taste like
liver). To serve, rest squab breast on Foie Gras  Rice and ladle pan
juices over. Garnish with parsley. This recipe  yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  02-10-1997  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 3.6mg
Sodium: 171.7mg
Potassium: 127.5mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.9g
Protein: 3g