Real 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
Juice of 1 lemon -OR-
1 oz Cognac
1 tb Chopped fresh parsley
1 c 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.
(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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