Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Anchovy fillets |
\N \N | Juice of 1 lemon -OR- |
1 ounce | Cognac |
\N \N | (The Mother Hunt) |
1 tablespoon | Chopped fresh parsley |
1 cup | Sweet softened butter |
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.
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