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
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 1|
|Calories from Fat: 1285 (94%)|
|Amt Per Serving||% DV|
|Total Fat 142.8g||190 %|
|Saturated Fat 88.5g||442 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 428.7mg||132 %|
|Sodium 470.5mg||16 %|
|Potassium 486.2mg||13 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.5g|
|Protein 23.7g||34 %|
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Calories per serving: 1366
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