l/4 lb. butter room temp
l/4 lb. swiss cheese grated
l/4 lb. ground salami
2 hard boiled eggs chopped
anchovy paste and prepared kmustard to taste
Combine buttyer, cheese, salami and eggs and puree in blender . Add paste and mustard to taste. Rinse a mold or bowl with cold water and put mixture into it making sure to press against sides to keep the shape of the mold. Refrigerate 2-3 hrs. When ready yto serve put under hot water for l to 2 mins and turn out on a large platter. Serve with crackers. “Flavors of Hungary” Makes l-l-l/2 cups.
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