Nero Wolfe's Anchovy Butter
Author: Kitchens
  • 8 anchovy fillets
  • 1 lemon OR; juice of
  • 1 ounce Cognac
  • 1 Tablespoon chopped fresh parsley
  • 1 Cup sweet softened butter
  1. 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 and the Editors of Viking Press
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