3/4	cup	butter (1 1/2 sticks), divided
3/4	cup	chopped celery
3	tbl.	chopped shallots
1	lb.	fresh spinach, washed,drained, stems removed
1	cup	lightly packed watercress, NOT chopped, stems removed
1	tbl. EACH	anchovy paste, catsup
1	tea. EACH	red pepper sauce, black pepper
1/4	cup	Cognac

• Melt 1/4 cup butter in large heavy skillet.
• Saute celery and shallots until tender, about 5 minutes.
• Stir in spinach and watercress.
• Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat.
• Place sauteed mixture in work bowl of food processor. Process until almost smooth.
• Blend in anchovy paste, catsup, red pepper sauce and pepper.
• Stir in Cognac.
• Beat in remaining 1/2 cup butter, one tablespoon at a time.
• Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Use to top cold cooked shrimp or toss with hot cooked pasta.

Yield: 1 1/2 cups

Serving Size = 1 tablespoon

Per serving: Calories 60