| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 4 |
ts |
Minced drained bottled capers |
| 3 |
|
Flat anchovy fillets; minced and mashed |
|
|
; to a paste |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste |
| 2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
In a small bowl cream together the butter, the capers, the anchovy
paste, the garlic paste, the lemon juice, and salt and pepper to
taste. Let the butter stand, covered, in a cool place for 1 hour to
allow the flavors to develop. Serve the butter with veal or seafood.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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