Roasted Garlic from Sud de France by Caroline Conran
A whole head of garlic cooked in the fire, with its smoky, creamy taste, is a fine addition to any roast or grilled meat or poultry. It can be presented by giving each person a few cloves as they a...
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Ingredients
- whole head of garlic
- pheasant
- liver
- vinegar
- whole heads of garlic
- cloves
- rabbit
- birds
- duck
- olive oil
- clove
- pepper
- salt
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