Nero Wolfe's Anchovy Butter

         Yield: 1 Servings
Categories: Spreads, Sauces

8 Anchovy fillets Juice of 1 lemon -OR- 1 oz Cognac 1 tb Chopped fresh parsley 1 c Sweet softened butter 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