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A foolproof savory & highly seasoned potted cheese including anchovies for toast (preferred) or crackers; a bit of a devil too.

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.