In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables. Gourmet May 1990
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 1|
|Calories from Fat: 1566 (95%)|
|Amt Per Serving||% DV|
|Total Fat 174g||232 %|
|Saturated Fat 89.8g||449 %|
|Monounsaturated Fat 58.6g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 364.4mg||112 %|
|Sodium 35.1mg||1 %|
|Potassium 486.9mg||13 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 24.5g|
|Protein 5.4g||8 %|
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Calories per serving: 1644
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