Name: Whole Roasted Squab Stuffed W Eggplant and Bacon Dressing
Ingredients: 12 oz Raw bacon; diced; 2 c Chopped onions; 1/2 c Chopped celery; 1/2 c Chopped bell peppers; 1 md Eggplant; peeled and diced; 3 tb Chopped garlic; 1 tb Chopped fresh thyme; 1 tb Finely-chopped parsley; 1/2 c Chopped green onions; 4 c Crumbled corn bread; 2 c Chicken stock; Salt; to taste; Cayenne pepper; to taste; 6 Whole Squabs; Olive oil; for drizzling; 12 Whole Shallots; 2 c Veal reduction; 1 tb Butter; 1 lb Haricots verts; blanched

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Main dish, Poultry, Squab	6	Servings

INGREDIENTS

12	oz	Raw bacon; diced
2	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Chopped bell peppers
1	md	Eggplant; peeled and diced
3	tb	Chopped garlic
1	tb	Chopped fresh thyme
1	tb	Finely-chopped parsley
1/2	c	Chopped green onions
4	c	Crumbled corn bread
2	c	Chicken stock
		Salt; to taste
		Cayenne pepper; to taste
6		Whole Squabs
		Olive oil; for drizzling
12		Whole Shallots
2	c	Veal reduction
1	tb	Butter
1	lb	Haricots verts; blanched

INSTRUCTIONS

Preheat the oven to 375 degrees.
In a large saute pan over medium heat, render the bacon until crispy, about
6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with
salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and
continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2
tablespoons garlic, thyme, parsley and green onions. Remove from the heat
and turn into a mixing bowl. Stir in the corn bread and stock. Mix
thoroughly. Season the dressing with salt and cayenne.
Season each squab with olive oil, salt and cayenne. Stuff each cavity of
the squabs with about 3/4 cup of the dressing. Toss the shallots with olive
oil, salt and pepper. Place the stuffed squab and shallots in a
parchment-lined roasting pan. Place the squab in the oven and roast for 25
to 30 minutes, or until the squab is golden brown and the juices run clear.
Remove the pan from the oven and separate the sections of the shallots.
Place the shallots in a saucepan and cover with the veal reduction. Bring
the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season
the sauce with salt and pepper.
In a large saute pan, melt the butter. Add the haricots verts and the
remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes.
Serve the squabs with the haricots verts and a ladle of shallot reduction.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse

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