Garlic Puree

When garlic is cooked it loses its raw, fiery effect and aftertaste and becomes mild, to be eaten as whole cloves or pureed for sauces. Garlic can be broken up into unpeeled cloves and poached in chicken stock or salted water until soft, then put through a food mill or sieve, making a mild white puree for thickening roasting juices to put over chicken, or to add to cream for a pasta sauce, or to make garlic soup. The puree holds in the refrigerator in a sealed jar for a week. Spread on toas