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Anchovy Spread

2 oz anchovy fillets, drained
1 Tbsp milk
2 Tbsp butter, softened
1 oz Bel Paese cheese
1 tsp lemon juice
3 pinch cayenne pepper
3 pinch ground nutmeg
1/4 tsp hot-pepper sauce
2 tsp 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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