2 oz Anchovy fillets, drained
1 tb Milk
2 tb Butter, softened
1 oz Bel Paese cheese
1 ts Lemon juice
3 pn Cayenne pepper
3 pn Ground nutmeg
1/4 ts Hot-pepper sauce
2 ts Capers, drained, finely
-chopped
Hot toast strips
Radish slices
Watercress sprigs
Put anchovies into a bowl with milk. Let soak 30
minutes. Drain well, then pat anchovies dry with paper
towels.
Chop anchovies finely and put into a bowl with butter
and cheese; mix well. Add lemon juice, cayenne, nutmeg
and hot-pepper sauce.
In a blender or food processor, process to a smooth
puree scraping mixture from sides of bowl
occasionally. Add capers and mix well. Spread thinly
on toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to
5 days.
