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as a garnishPublished 2001
Cute but time-consuming to prepare, these doll-size ears are best reserved for garnishes or dishes that don’t require many of them. The laborious part is cleaning, not cooking—which takes minutes at most.
It’s difficult to imagine a dish that would not be made charming by these natural grace notes, but they are particularly right with seafood, in bisques or broths (sliced in crosswise rounds), baked atop a tart or quiche, sautéed with other mini-vegetables, or as part of comp
