Nero wolfe's anchovy butter
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 Anchovy fillets 1 tb Chopped fresh parsley
Juice of 1 lemon -OR- 1 c Sweet softened butter
1 oz Cognac
Mash anchovy fillets with the lemon juice (or cognac) in a mortar
until all the juice has been incorporated. Mix in the chopped fresh
parsley. Add the mixture to the butter and beat well to form a smooth
paste. Pack into a small crock and refrigerate for at least 1 hour
before using.
(The Mother Hunt)
SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc.
625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of
Congress #72-75754 1973
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