50 gms Butter
1 can flat Anchovy Fillets (Drained)
2 Cloves Garlic crushed
300 ml Thickened cream
Method: Saute Anchovies with butter and garlic. Add cream & bring to the boil. Simmer until cream thickens. Serve with sea crackers or uncooked vegetables - carrots, celery. Not suitable to freeze. Not suitable to microwave.
Source: contributed by S. Barrett & K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.