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Caper Sauce for Fish
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 16. The excerpt below is the record exactly as published.
Caper Sauce for Fish. Knead two ounces of fresh butter with one ounce of flour, a very little grated nutmeg, and mignonette pepper, to these add a tablespoon of capers, a piece of glaze and a little es- sence of anchovies; moisten with about half a pint of good 46 PORTLAND WOMAN'S EXCHANGE COOK BOOK consomme; stir the sauce on the fire until it begins to sim- mer, then take it off; add a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.