1 pint whipping cream

1 bulb garlic, pressed (2 cloves for most WASPs)

1-1½ cans anchovies (CAUTION: Do not admit to their presence until after serving)

¼ cup unsalted butter

TO DIP: Italian or French bread or bagels, broken into bite-size pieces; carrot slices, celery sticks, cauliflower & broccoli florets, etc.

Heat cream over medium heat just to boiling; reduce heat to medium/low or until cream ceases to foam over. Cook, stirring occasionally, until cream is reduced to 2/3 or 1/2 of its original volume (the less cream, the thicker the resulting fondue). A microwave works best for this and avoids the danger of scorching a sausepan.

While cream is cooking, drain anchovies and pat dry with paper towel; chop fine. Melt butter in small sauce pan over low heat. Add pressed garlic and anchovies. Cook, stirring constantly, until blended to a paste.

Combine cream and paste, stirring the while. Cook over low heat; no boil. Serve in fondue pan.