Scrape the skin from the anchovies, take the flesh from the bones, pound it smooth in a mortar; rub through a fine sieve, put the anchovies into the mortar with the butter, cayenne, grated nutmeg and mace, beat together until thoroughly blended.
If you are going to serve it cold, mould the butter in small shapes, and turn it out.
To keep for later, press the butter into jars, and keep cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 6|
|Calories from Fat: 442 (89%)|
|Amt Per Serving||% DV|
|Total Fat 49.1g||65 %|
|Saturated Fat 29.7g||149 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 164.8mg||51 %|
|Sodium 83.1mg||3 %|
|Potassium 297.9mg||8 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 15.5g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 499
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.