Bagna Cauda

1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed
Pepper

Heat the oil and butter together in a double boiler. In another pan,
cook the garlic in a bit of the oil until it is soft. Add the anchovy
fillets, and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.