Nero wolfe's anchovy butter

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

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