Caper Sauce

Ingredients

• 1 tablespoonful butter
• 1 fine-cut white onion
• 8 whole peppers
• 1/2 bay leaf
• 1 heaping tablespoonful flour
• 1 pint of veal or chicken broth
• 1/2 teaspoonful salt
• 1/4 teaspoonful grated nutmeg
• the yolks of 2 eggs
• 1 tablespoonful lemon juice
• 2 tablespoonfuls capers

Method

1. 1

   Melt butter, add onion and peppers, cook for 3 minutes.

2. 2

   Add flour, stir and cook for 2 minutes.

3. 3

   Add broth, season, boil for 15 minutes, strain.

4. 4

   Mix yolks with lemon juice, add to sauce.

5. 5

   Stir in butter and capers, serve with boiled mutton or fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.

1 teaspoonf ul salt, and boil till tender ; then drain, add tho celery to the butter sauce, and serve with boiled poultry or meat. Caper Sance* — Melt l tablespoonful butter in a saucepan ; add 1 fine-cut white onion, 8 whole peppers, Vs bay leaf, cook 3 minutes, without browning, then add 1 heaping tablespoonful flour ; stir and cook 2 minutes ; add 1 pint of veal or chicken broth, season with Yi teaspoonf ul salt, Y4 teaspoonf ul grated nutmeg ; boil 15 minutes ; then strain through a sieve into a clean saucepan ; mix the yolks of 2 eggs with 1 tablespoonful lemon juice ; add a little sauce first to the yolks, mix well ; then add the yolks to the sauce. Place the saucepan on the side of stove ; add Y, tablespoonful butter in small portions, stir 5 minutes over the fire, without letting it boil agaia ; add 2 tablespoonf uls capers, and serve with boiled mutton or fish. Anchovy Sauce. — Mix 1 tablespoonful flour with Yt cup cold water in a saucepan; add the yolks of 2 eggs; when this is well mixed, add gradually lYs cup of boiling water ; place the saucepan over the fire ; add 2 ounces of butter in small pieces ; stir constantly until it begins to boil ; then remove to side of stove, add 1 table- spoonful anchovy essence, 4 finely pounded boneless anchovies; season with 1 even teaspoonf ul salt and the juice of Yt lemon ; mix well, and serve. Shrimp Sance.— Mix in a small saucepan 1 heaping table- spoonful fiour with Yf cup cold water ; add 1 even teaspoonf ul salt, the yolks of 2 eggs, and Y4 teaspoonf ul nutmeg ; when this is weU mixed add slowly lYi cup boiling water, while stirring constantly ; place the saucepan over the fire, and add gradually 2 ounces butter ; continue stirring until just about to boil ; add Y* cupful fine-cut shrimps, and 1 tablespoonful lemon juice. Crab and Lobster Sauce.— May be prepared in the same way as shrimp sauce. Serve with baked or boiled fish. Lobster Sauce. — Place a small saucepan with 1 tablespoonful fine-ohopped onion and 1 tablespoonful butter

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