Puree of Garlic

Peel half a pound of garlic; cook it in plenty of salted water in a covered vessel, then drain and wipe off the moisture. Fry it for a few minutes over a brisk fire in a pan, with two ounces of butter, season with salt and pepper, and take it off and pound it; mix in a few spoonfuls of good, consistent bechamel (No. 409), and set this puree into a saucepan; heat it well without boiling; just before serving stir in a piece of butter and a little melted glaze (No. 401).