Titanic carried 25,000 lbs of poultry and game on board. This dish was famously served in 1st class as the seventh course in a marathon 10 course meal.
Roasted Squab on Wilted Cress
Titanic carried 25,000 lbs of poultry and game on board. This dish was famously served in 1st class as the seventh course in a marathon 10 course meal.
Servings 6 servings
Ingredients
- 6 1 pound squabs
- 1 tbsp. olive or vegetable oil
- 3 cloves garlic minced
- 1 tbsp. fresh marjoram chopped
- 1/2 tsp. each salt and pepper
- 6 slices side bacon
- 3/4 cup Madeira
- 3/4 cup red wine
- 3/4 cup chicken stock
- 3 tbsp. walnut oil
- 2 cloves garlic minced
- 20 cups watercress rinsed
- 1 1/2 tsp. lemon juice fresh
- 1/2 tsp. each salt and pepper
Instructions
Prepare Squab
- Truss and secure bacon slice over each squab breast. Place in roasting pan and cook in 450°F oven for 15-20 minutes or until juices run pink.
- Rinse and pat dry squab, inside and out. In bowl, mix together oil, garlic, marjoram, salt and pepper. Rub over squab, inside and out.
- Remove and discard bacon and broil for 2-3 minutes or until well browned.
- Remove squab from pan; tent with foil and let rest for 10 minutes.
- Place roasting pan over high heat. Stir in Madeira, red wine and chicken stock. Bring to boil, stirring to scrape up any brown bits; cook for 7-8minutes or until reduced to about 1/2 cup. Strain and keep warm.
Watercress
- In large pot heat 2 tbsp of the walnut oil over medium heat. Add garlic and cook, stirring for 2 minutes; increase heat to high and add damp watercress.
- Cook, stirring for 1 minute or until wilted. Toss with lemon juice, salt, pepper and remaining walnut oil.
Plate and Serve
- Place a portion on cress on each plate and then place one squab on top.