ANCHOVY BUTTER SAUCE
1 tablespoon capers 1/2 pound butter
1 tablespoon anchovy paste 1 teaspoon lemon juice
1/2 cup dry sherry 2 teaspoons minced parsley
Rinse the capers under cold water; drain and chop.
Combine the anchovy paste with the sherry and butter in a saucepan; bring to a boil, and cook over low heat 10 minutes. Mix in the capers, lemon juice, and parsley; taste for seasoning. Serve with 1/4sh.
Makes about 1/4 cup.
SAUGES AND DRESSINGS SHERRY-ROQUEFORT CHEESE DRESSING
1 egg 1 clove garlic, minced
4 teaspoons sugar pound Roquefort cheese
1 tablespoon salt diced
5 cups salad oil % cup dry sherry % cup cider vinegar
Beat the egg, sugar, and salt; gradually add the oil and half the vinegar, beating steadily. Stir in the garlic and cheese. Add the sherry and remaining vinegar, mixing until well blended. Chill until needed.
Serve on romaine, raw spinach, chickory, escarole, or a combination of greens. Be sure the greens are dry before adding dressing.
Makes about 1/2 quarts.