Name: Anchovy Spread
Ingredients: 2 oz Anchovy fillets, drained; 1 tb Milk; 2 tb Butter, softened; 1 oz Bel Paese cheese; 1 ts Lemon juice; 3 pn Cayenne pepper; 3 pn Ground nutmeg; 1/4 ts Hot-pepper sauce; 2 ts Capers, drained, finely chopped; Hot toast strips; Radish slices; Watercress sprigs

CATEGORY	CUISINE	TAG	YIELD
Dairy		Spreads	6	Servings

INGREDIENTS

2	oz	Anchovy fillets, drained
1	tb	Milk
2	tb	Butter, softened
1	oz	Bel Paese cheese
1	ts	Lemon juice
3	pn	Cayenne pepper
3	pn	Ground nutmeg
1/4	ts	Hot-pepper sauce
2	ts	Capers, drained, finely chopped
		Hot toast strips
		Radish slices
		Watercress sprigs

INSTRUCTIONS

Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then
pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix well.
Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping mixture
from sides of bowl occasionally. Add capers and mix well. Spread thinly on
toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to 5 days.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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