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Bring a large pot of salted water to a boil, then lower to a simmer. Meanwhile, in a food processor, blend together the 1/3 stick softened butter, shallots, salt, pepper, eggs and parsley into a smooth paste. Transfer to a bowl and beat in the flour with a wooden spoon.
Cut the hard ends off the roasted garlic cloves and squeeze the garlic out of its skins into the skillet, discarding the skins.