Best caper sauce
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Recipe by: marijke
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 tb Butter
1 tb Flour
2 c Cold water
1/2 ts Salt
1 Egg yolk
2 tb Capers
In small, heavy saucepan, melt 1 tablespoon butter. Stir in flour.
Add cold water and salt. Stir in egg yolk and cook over low flame,
stirring constantly. Bring to boiling point but do not boil. Take
pan off fire and add remaining butter and capers. Stir until well
blended. This sauce is served with boiled fish. Recipe Source: THE
ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books,
Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 02-18-1995
Recipe By : Fernande Garvin - "The Art Of French
From: Dan Klepach Date: 06-15-95 (159) Fido:
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