Nero wolfe's anchovy butter

Yield: 1 Servings



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

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