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