90. CAPER SAUCE, FOR FISH

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Knead two ounces of fresh butter with one ounce of flour, a very little grated nutmeg, and mignonette pepper.
  2. Add to these a table-spoonful of capers, a piece of glaze, and a little essence of anchovies.
  3. Moisten with about half a pint of good consommé.
  4. Stir the sauce on the fire until it begins to simmer, then take it off.
  5. Add a little lemon-juice, and serve.
Original Text
90. 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 table-spoonful of capers, a piece of glaze, and a little essence of anchovies; moisten with about half a pint of good consommé; stir the sauce on the fire until it begins to simmer, then take it off; add a little lemon-juice, and serve. This kind of sauce is peculiarly adapted for broiled salmon.
Notes
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