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.