Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Anchovy fillets, drained 1/4 ts Hot-pepper sauce
1 tb Milk 2 ts Capers, drained, finely
2 tb Butter, softened -chopped
1 oz Bel Paese cheese Hot toast strips
1 ts Lemon juice Radish slices
3 pn Cayenne pepper Watercress sprigs
3 pn Ground nutmeg

Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then
pat anchovies dry with paper towels.

Chop anchovies finely and put into a bowl with butter and cheese; mix well.
Add lemon juice, cayenne, nutmeg and hot-pepper sauce.

In a blender or food processor, process to a smooth puree scraping mixture
from sides of bowl occasionally. Add capers and mix well. Spread thinly on
toast. Garnish with radish slices and watercress.

NOTE: This mixture will keep in refrigerator for up to 5 days.

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