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Anchovy Butter

Anchovy Butter

M. Blakely

M. Blakely

Good for tossing with vegetables or to round out the flavor of just about any food. Whether you keep it in the refrigerator or freezer, be sure to keep it tightly sealed. There are 3 separate recipes listed here.

Ingredients

  • "The Complete Galloping Gourmet Cookbook"

  • 1 ½ oz butter (softened)
  • 1 tsp anchovy paste
  • 1 tbsp parsley (fresh; minced)

  • "The Fannie Farmer Cookbook"

  • ¼ lb butter
  • 1 tbsp anchovy paste

  • "Cookery For Today"

  • 4 eggs (hard-boiled)
  • 4 anchovies (fillets; cooked)
  • ½ c. butter (softened)
  • paprika

Instructions

Keep screen awake
  • 1
    THE FANNIE FARMER COOKBOOK (1994 ed.): Put ingredients into blender/food processor & blend till smooth.
  • 2
    THE COMPLETE GALLOPING GOURMET COOKBOOK (1977 ed.): Put all ingredients onto board/counter & work together with knife till smooth.
  • 3
    COOKERY FOR TODAY (1932 ed.): Remove egg yolks & rub/mash to smooth paste along with anchovies & butter. Season to taste with paprika.
  • 4
    Keep tightly covered in refrigerator till needed.

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