ANCHOVY BUTTER

ANCHOVY BUTTER (beurre d’anchois for broiled fish, egg fillings, sandwiches, sauce enrichments)

 

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½ cup butter

2 tablespoons mashed canned anchovies or 1 tablespoon anchovy paste

pepper

lemon juice to taste

Optional: 1 to 2 tablespoons minced parsley or minced green herbs

 


 

1. Cream butter well. A half-teaspoon at a time, beat in the anchovies or anchovy paste. Season to taste with pepper, drops of lemon juice and optional herbs.

 

from Julia Child, Mastering the Art of French Cooking, Volume I

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