Recipe - Anchovy Butter

1 One half Sticks unsalted butter;
softened (Three fourths cup)
4 teaspoon Minced drained bottled
capers
3 Flat anchovy fillets; minced
and mashed
; to a paste
1 Garlic clove; minced and
mashed
; to a paste
2 teaspoon Fresh lemon juice

In a small bowl cream together the butter, the capers, the anchovy
paste, the garlic paste, the lemon juice, and salt and pepper to
taste. Let the butter stand, covered, in a cool place for 1 hour to
allow the flavors to develop. Serve the butter with veal or seafood.

Gourmet May 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.