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Anchovy Butter

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.


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