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Olive and Anchovy Butter

Stone some French olives, wash and chop them. Skin and bone an equal quantity of anchovies, chop them also, and mix them with the olives. Pour the mixture into a mortar with half its bulk of fresh butter and pound all together until perfectly smooth. Pass the mixture through a fine hair-sieve and shape it into small balls. Keep them on a dish which is placed over ice until they are ready to serve. This butter is very nice served with toast.