Caper Sauce

Ingredients

• 2 tablespoons butter
• few grains cayenne
• 4 tablespoons flour
• 1.5 cups boiling water
• 1/2 teaspoon salt
• 1 cup capers
• few drops onion juice
• 1 tablespoon butter

Method

1. 1

   Melt the two tablespoons butter, add flour, seasonings, and water.

2. 2

   Cook ten minutes; add capers and just before serving a tablespoon butter.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 47. The excerpt below is the record exactly as published.

r 1 teaspoon salt 1 tablespoon tarragon vinegar cayenne 1 tablespoon hot water 1 teaspoon chopped parsley Mix yolks and water ; add butter and set in a dish of hot water ; stir constantly until mixture thickens ; add season- ings and serve immediately. Tomato Bearnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree. Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of mayonnaise dressing. Bread Sauce 2 tablespoons butter sprig of parsley 1 cup bread crumbs ^ teaspoon salt 2 tablespoons chopped onion ^ teaspoon pepper 3 cloves If cups milk bit of bay leaf bit of mace Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game. Browned Bread Sauce Use same rule as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter. Black Butter Sauce 4 tablespoons butter 1 tablespoon parsley few grains cayenne 2 tablespoons vinegar Brown butter, add remaining ingredients. Serve. 120 LOWNEY'S COOK BOOK Caper Sauce 2 tablespoons butter few grains cayenne 4 tablespoons flour li cups boiling water ^ teaspoon salt I cup capers few drops onion juice 1 tablespoon butter

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