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