Brown Caper Sauce (Beurre noir aux Capres)

Ingredients

• one tablespoon butter
• one tablespoon flour
• one and a half cups rich, hot stock
• color with kitchen bouquet
• beef extract
• about three tablespoons capers

Method

1. 1

   Put butter in a saucepan; add flour and stock.

2. 2

   Simmer until glossy, flavor with caper vinegar, and add capers before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 455. The excerpt below is the record exactly as published.

Brown Caper Sauce ( Beurre noir aux Capres) Put one tablespoon butter in a saucepan; add one tablespoon flour, one and a half cups rich, hot stock; color with kitchen bouquet and beef extract; let simmer until nice and glossy; flavor with the vinegar from the capers. Wfflen ready to serve, add about three THE SWEDISH, FRENCH, tablespoons capers [if very large they be can cut in halves for this sauce]. Serve with boiled meat — such as lamb — and also with different kinds of entrees, calf’s head, etc. White Caper Sauce ( Sauce blanche aux Capres ) Put one tablespoon butter in a saucepan; add two tablespoons flour, one and a half cups hot milk; beat the sauce and make it very smooth; flavor with the juice from the capers and before serving add three tablespoons capers

Cook this with the app: pantry check, scaling, and the assistant.