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CAPER SAUCE (SAUCES aux CAPRES)

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CAPER SAUCE (SAUCES aux CAPRES)



To accompany boiled fish, add 2 level tablespoons pickled CAPERS, well drained, to 2.5 dl HOLLANDAISE SAUCE, or BUTTER SAUCE.

To accompany ENGLISh-STYLE boiled MUTTON, prepare melted butter sauce, adding the mutton cooking juices to the roux, followed by well-drained CAPERS and a little ANCHOVY ESSENCE or a pure of desalted ANCHOVIES.


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