Nero Wolfe's Bread Triangles Fried in Anchovy Butter

Nero Wolfe, Rex Stout’s orchid-growing, beer-drinking fictional detective, was as famous for his appetite as his deductions. These pan-fried bread triangles are one of the dishes described in the novels, and they’re absurdly simple: white bread spread with anchovy paste and fried in butter until golden on both sides.

The anchovy paste does all the flavor work. It’s intensely salty and savory with a deep umami hit that soaks into the bread during frying. Combined with the browned butter in the skillet, each triangle comes out crispy, rich, and deeply seasoned. Trim the crusts first for cleaner edges and a more uniform fry.

These work best as an appetizer or a cocktail snack. They’re small, punchy, and pair well with a cold drink, which is probably how Wolfe would have served them before one of Fritz’s elaborate dinners.

Chef Tips

• Spread the anchovy paste thin. It’s concentrated and a heavy hand will make these unbearably salty. Think of it as a schmear, not a layer.
• Use good-quality white bread with some structure, not the flimsy sandwich kind. A Pullman loaf or pain de mie holds up better in the skillet.
• Fry over medium heat. Too high and the butter burns before the bread crisps. You want golden, not blackened.
• Add butter to the pan as needed between batches. The bread absorbs it fast.

Variations

• Add a thin layer of softened butter on top of the anchovy paste before frying for extra richness.
• Squeeze a few drops of lemon juice over the finished triangles to brighten the anchovy flavor.
• Top each triangle with a thin slice of hard-boiled egg for a more substantial canape.