---------- Recipe via Meal-Master (tm) v8.03
  
       Title: ANCHOVY SPREAD
  Categories: Spreads
       Yield: 6 servings
  
       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.
  
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