When in Doubt, Add Butter (Hot Saltine Hack)

Saltine crackers can be nibbled as is, but these get baked with with butter (clarified butter actually) and hot sauce. They're a recommended pairing for the Pate de Sardine (which in the book is on the previous page).

Slather in Melted Butter/Hot Sauce, Bake

I was actually surprised these weren't spicier given the amount of hot sauce that looked like it was clinging to them  (though results with probably vary with choice of hot sauce). They do have some nice flavor though and when eaten toasty warm qualify solidly as a comfort food.
I like the crackers better than the pate <shrug>.
Difficulty Level: Easy
Will It Get Made Again? I could see making these if I wanted really toasty crackers for cheese or soup, but they're unlikely to be made often.