Caper Sauce for Salmon

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
some pounded lobster spawn ↝ Lobster [Shellfish]
some first stock very strongly flavored by re-boiling with vegetables and herbs, i.e., parsley, thyme, bay-leaf and marjorum
a little essence of shrimps, or essence of anchovies ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a little essence of shrimps, or essence of anchovies ↝ Fish, anchovy [Fish]
some chopped capers ↝ Capers, canned [Spices and Herbs]

Instructions (5)

Put a small piece of butter into a stewpan, and melt it.
Then mix well into it a tablespoonful of flour.
Add some pounded lobster spawn, also some first stock very strongly flavored by re-boiling with vegetables and herbs, i.e., parsley, thyme, bay-leaf and marjorum, and boil all together till it is the colour of lobster sauce.
Add a little essence of shrimps, or essence of anchovies, and season to your taste.
Then add some chopped capers.

Original Text

Caper Sauce for Salmon. (Mr. Talon.)
To be put round and over slices of salmon.
Put a small piece of butter into a stewpan, and melt it; then mix well into it a tablespoonful of flour; add some pounded lobster spawn, also some first stock very strongly flavored by re-boiling with vegetables and herbs, i.e., parsley, thyme, bay-leaf and marjorum, and boil all together till it is the colour of lobster sauce; add a little essence of shrimps, or essence of anchovies, and season to your taste. Then add some chopped capers.

Notes

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