Caper Sauce

Ingredients

• a quarter of a pound of butter
• the same quantity of flour
• a tumblerful of water
• salt
• pepper
• half a pound of butter
• put some capers in a sauceboat

Method

1. 1

   Mix a quarter of a pound of butter, the same quantity of flour, a tumblerful of water, salt and pepper in a saucepan, when boiling take off the fire, stir in half a pound of butter; put some capers in a sauceboat, and pour the sauce over them.

2. 2

   Make this sauce just before serving, and do not let it get too thick.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 53. The excerpt below is the record exactly as published.

Caper sauce. Mix a quarter of a pound of butter, the same quantity of flour, a tumblerful of water, salt and pepper in a saucepan, when boiling take off the fire, stir in half a pound of butter ; put some capers in a sauceboat

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