Caper Sauce, White (Sauce aux Câpres)

Ingredients

• ½ oz. butter
• ½ oz. flour
• ½ pt. meat liquor or fish stock
• 1 table-sp. capers
• 1 table-sp. vinegar
• White pepper
• salt

Method

1. 1

   Melt butter in a small lined saucepan, add flour and mix until smooth.

2. 2

   Cook briefly, then add liquid.

3. 3

   Stir until boiling.

4. 4

   Add capers and season to taste.

5. 5

   Boil for 2-3 minutes, adding vinegar last.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 291. The excerpt below is the record exactly as published.

oz. butter, § oz. flour. 2 pt. chicken or veal stock. A squeeze of lemon juice. Seasoning. Melt the butter in a small lined saucepan, add the flour, and cook these two well together without letting them brown. Then draw the saucepan to the side of the fire and pour in the stock. Return again to the fire and stir constantly until boiling. Boil slowly at least 10 minutes, skim if necessary, add a squeeze of lemon juice, season to taste, and strain or tammy before using. Note. — This sauce forms the foundation of a number of the best white sauces, which take their distinctive names from the different ingredients added. It can be used by itself, but in that case will be improved by the addition of a little cream, or the yolk of an egg mixed with a small quantity of milk. 674. White Sauce for Fish Make as directed in last recipe, using fish stock, or fish stock and milk instead of the plain milk. 675. Anchovy Sauce (Sauce d’Anehois) l pt. white sauce. 1 dessert-sp. anchovy essence. Make the sauce as directed in Recipe 673, using fish stock, or equal quantities of fish stock and milk for the liquid. Season to taste and add the anchovy essence. Note. — Preserved anchovies may be used instead of the anchovy essence. Two or three will be re- quired for the above quantity of sauce. Lift them out of the oil in which they are preserved, dip them for a minute into warm water, and then scrape off the silver skin. Put them in a mortar with a small piece of butter, and rub through a wire or hair 673. Bread Sauce (Sauce au Pain) | pt. milk. 2 oz. bread-crumbs. \ small onion. 2 or 3 cloves. 1 oz. butter or 1 or 2 table-sps. cream. White pepper and salt. A pinch of cayenne. Rinse out a small lined saucepan with cold water and put into it the milk and the piece of onion stuck with cloves. Set this by the side of the fire and simmer very gently until the milk is well flavoured. Then remove the onion and cloves and add the bread-crumbs, which should be made fine by being rubbed through a wire sieve. Stir over the fire and cook slowly until the bread-crumbs swell and thicken the sauce. Add the butter or cream, and season to taste with white pepper, salt, and a pinch of cayenne. This sauce is served dc rigueur, with roast fowl and roast game. 679. Caper Sauce, White (Sauce aux CSpres) |- oz. butter. f oz. flour. | pt. meat liquor or fish stock. 1 table-sp. capers. 1 table-sp. vinegar. White pepper and salt

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