CAPER SAUCE
(Boston Cooking-School Cook Book, 1896)

To Drawn Butter Sauce add one-half cup capers drained from their liquor.

Drawn Butter Sauce.

1/3 cup butter.
3 tablespoons flour.
1/8 teaspoon pepper.
1 1/2 cups hot water.
1/2 teaspoon salt.

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces.

To be served with boiled or baked fish.

SEAFOOD SAUCE RECIPES
 

Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce