Beurre d’Anchois

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¼ pound butter, softened
  • 6 anchovy fillets, mashed
  • 1 tablespoon

Method

Combine all ingredients. Do not salt; anchovies are salty. Serve with grilled seafoods.