Recipe - Nero Wolfes Anchovy Butter

8 Anchovy fillets
Juice of 1 lemon OR
1 ounce Cognac
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.
(The Mother Hunt)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670505994
: Library of Congress #7275754
: 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini