The original recipe from the Fanny Hill Cook Book bears a name too revolting to repeat. The Editor’s recipe is a considerable departure anyway. Whatever we call it, this version of traditional potted food makes an intriguing starter or snack.
- ½ lb unsalted butter
- 1 lb cream cheese or farmers’ cheese or a mixture of the two
- 2 Tablespoons anchovy paste
- 3 Tablespoons capers
- ½ teaspoon, more or less, cayenne
- 3 Tablespoons chopped chives or scallion greens
- 2 Tablespoons Dijon mustard
- 1 Tablespoon paprika
- 2 Tablespoons fino or amontillado Sherry
Cram everything into a food processer, blast it up and spoon the seasoned chees into pots: Chill before serving.
-Among too many other differences to note, the original recipe stipulates the use of dry vermouth rather than Sherry. You also could opt for a dry grade of Madeira, at least as dry as Madeira gets. A good cheap fake choice is Paul Masson.