Recipe for Nero Wolfe's Anchovy Butter

Ingredients

8 anchovy fillets
1 juice of 1 lemon -or-
1 oz cognac
1 tablespoon chopped fresh parsley
1 cup sweet softened butter

Instructions

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.





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