Nero Wolfe's Anchovy Butter
Author: Epicurus.com Kitchens
Ingredients
  • 8 anchovy fillets
  • 1 lemon OR; juice of
  • 1 ounce Cognac
  • 1 Tablespoon chopped fresh parsley
  • 1 Cup sweet softened butter
Instructions
  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)
Notes
SOURCE: The Nero Wolfe Cookbook by Rex Stout and the Editors of Viking Press
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/nero-wolfes-anchovy-butter/6766/