Nero Wolfe's Anchovy Butter
Ingredients:
8
Anchovy fillets
Juice of 1 lemon -OR-
1
oz
Cognac
1
tb
Chopped fresh parsley
1
c
Sweet softened butter
Method:
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.