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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