Nero Wolfes Anchovy Butter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8: Anchovy fillets,
Juice of 1 lemon -OR-,
1 ounce: Cognac,
1 tbsp: Chopped fresh parsley,
1 cup: Sweet softened butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp