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White Caper Sauce (Sauce blanche aux Capres)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with veal and boiled meat.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.
White Caper Sauce ( Sauce blanche aux Capres ) Put one tablespoon butter in a saucepan; add two tablespoons flour, one and a half cups hot milk; beat the sauce and make it very smooth; flavor with the juice from the capers and before serving add three tablespoons capers, then add some rich cream
Cook this with the app: pantry check, scaling, and the assistant.