| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Spreads |
1 |
Servings |
INGREDIENTS
| 8 |
|
Anchovy fillets |
|
|
Juice of 1 lemon -OR- |
| 1 |
oz |
Cognac |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
c |
Sweet softened butter |
|
|
(The Mother Hunt) |
INSTRUCTIONS
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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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