1/4 lb. butter (1 stick)
6 or 7 garlic cloves, cut up fine or crushed

Saute garlic in butter in frying pan on low heat. When it starts to turn brown, add 2 cans anchovies and stir until dissolved. Then add:

1 pt. Half and Half
1/2 pt. whipping cream
1 can mushroom soup

Cook on very low heat stirring until thick. Serve with celery, cabbage, peppers, lettuce, cauliflower, pickled mushrooms and Italian bread.