Melt the butter in a small heavy saucepan, and cook the garlic until soft but not at all browned. Add the anchovy fillets, each cut into two or three pieces. Stir and crush with a wooden spoon, then gradually stir in the olive oil, heating gently. When the mixture is thoroughly blended, set the pan over a small spirit or candle burner, and take it to the table to serve hot with the vegetables.
© 1995 Frances Bissell. All rights reserved.