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Anchovy Butter

1 1/2 Sticks unsalted butter; softened (3/4 cup)
4 ts Minced drained bottled capers
3 Flat anchovy fillets; minced and mashed to a paste
1 Garlic clove; minced and mashed to a paste
2 ts Fresh lemon juice


In a small bowl cream together the butter, the capers, the anchovy paste, the garlic paste, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with veal or seafood.





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