Nero Wolfes Anchovy Butter

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Nero Wolfes Anchovy Butter Ingredients

8 Anchovy fillets	1 tb Chopped fresh parsley
Juice of 1 lemon -OR-	1 c Sweet softened butter
1 oz Cognac

Instructions for Nero Wolfes Anchovy 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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