Categories: Spreads 
      Yield: 6 servings 
  
      2 oz Anchovy fillets, drained          1/4 ts Hot-pepper sauce 
      1 tb Milk                                2 ts Capers, drained, finely 
      2 tb Butter, softened                         -chopped 
      1 oz Bel Paese cheese                         Hot toast strips 
      1 ts Lemon juice                              Radish slices 
      3 pn Cayenne pepper                           Watercress sprigs 
      3 pn Ground nutmeg                   
  
  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.