Appears strange ... but ... tastes Devine with fresh celery, and carrots sticks and toasted bread points for dipping.

2 cups heavy cream
1/2 cup butter
10 garlic cloves crushed fine
2 0z (small tin) drained anchovies
1/4 teaspoon cayenne pepper

Place crushed garlic with cream in sause pan.
Bring to simmer stirring constantly and reduce volumn by 50%.
In separate pan salute anchovies until dissolved in butter with cayenne pepper.
Add to cream store well. Search hot.

May be made several days ahead and microwaved before severing.

Also makes a great addition to a chowder base.

Sincerely,
Gargoyle

The man who related the recipe in Maine mid 1970 said it was a Saturday favorite because he liked thinking of the odiferous sweat oozing out on a sweltering indian summer morning while sitting in a closely packed church pew.