2 oz Anchovy fillets, drained

1 tb Milk

2 tb Butter, softened

1 oz Bel Paese cheese

1 ts Lemon juice

3 pn Cayenne pepper

3 pn Ground nutmeg

1/4 ts Hot-pepper sauce

2 ts Capers, drained, finely

-chopped Hot toast strips Radish slices Watercress sprigs 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.