5 CLOVES
garlic, peeled and finely chopped

1 1/4 CUPS
T.G. Lee milk

4 OUNCES
anchovy fillets

1 CUP
olive oil

1/4 CUP
butter

6 SLICES
bread

RAW VEGETABLES, WASHED, TRIMMED AND CHILLED

Soak the garlic in half of the T.G. Lee milk for 2hours. Soak the anchovy fillets in the remaining T.G. Lee milk for 10 to 15 minutes to remove the excess salt.

Drain the anchovy fillets and pound to form a paste. Heat the olive oil and butter in a small saucepan over very low heat, add the anchovy paste, and mix well. Add the drained garlic and continue cooking very gently for 20 minutes, stirring occasionally. The sauce must not boil or brown.

Pour the sauce into a chafing dish and place it over low heat in the middle of the table. Accompany it with the bread and the raw vegetables.