Kapernsauce - caper sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Flour
3 ounces Butter
\N \N Some white wine
2 cups Meat stock
\N \N Lemon
2 tablespoons 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 <100627.3022@...> Date: Wed, 28 Aug 1996 14:46:51 EDT

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