Kapernsauce - Caper Sauce

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Title: Kapernsauce - Caper Sauce
Yield: 1 Servings


2 tb Flour
3 oz Butter
Some white wine
2 c Meat stock
2 tb Capers

In Germany capers are used in a sauce, the sauce is often eaten with
meatballs. Here is a recipe,from Maria Susanne Kuebler in "Das Hauswesen",
published 1926.

Fry the flour in the butter until it is light brown, thin it with a bit of
white wine, and gradually add the stock, add slices of lemon and let it
simmer for 15 minutes. Add 2 tablespoons of capers at the end.

Posted to EAT-L Digest 27 Aug 96

From: erika metzieder

Date: Wed, 28 Aug 1996 14:46:51 EDT