Nero Wolfe's Anchovy Buttersauces, spreads 8 anchovy fillets 1 juice of 1 lemon -or- 1 oz cognac 1 tablespoon chopped fresh parsley 1 cup sweet softened 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 |
