Put anchovies into a bowl with
milk. Let soak 30 minutes. Drain well, then pat anchovies dry
with paper towels.
Chop anchovies finely and put
into a bowl with butter and cheese; mix well. Add lemon juice,
cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor,
process to a smooth puree scraping mixture from sides of bowl
occasionally. Add capers and mix well.
Spread thinly on toast. Garnish with
radish slices and watercress.
NOTE: This mixture will keep in
refrigerator for up to 5 days.