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CAPER SAUCE(Sauces.) - (The Jewish Manual)
This is merely melted butter with a few pickled capers simmered in it,
or they may be put into a sauce made of broth thickened with egg, and
a little flour.
Caper Sauce(Salsa con capperi)
This sauce is especially adapted for boiled fish and the quantities are
for a little more than one pound of fish. The ingredients are two ounces
of butter, two ounces of capers soaked in vinegar one teaspoonful of
flour, salt, pepper and vinegar.
Boil the fish and, when it is left warm in its broth, prepare the sauce.
Put on the fire the flour with half of the butter, mix it and when it
begins to take color, add the remaining butter.
Let boil a little and then pour one half cup of the broth of the fish:
season generously with salt and pepper and take the saucepan from the
fire. Then throw in it the capers, half whole, half chopped, and some
drops of vinegar, but taste it to dose the sauce so that it is pleasant
to the taste and as thick as liquid cream.
It is well to observe here that these sauces in which butter is used
together with acids, such as vinegar, are not for weak stomachs and
should be partaken of sparingly.
Caper SauceAlong these shores
Neglected trade with difficulty toils,
Collecting slender stores; the sun-dried grape,
Or _capers_ from the rock, that prompt the taste
To make a quarter of a pint, take a tablespoonful of capers and two
teaspoonfuls of vinegar. The present fashion of cutting capers is to
mince one-third of them very fine, and divide the others in half; put
them into a quarter of a pint of melted butter, or good thickened gravy;
stir them the same way as you did the melted butter, or it will oil.
Some boil and mince fine a few leaves of parsley or chevrel or tarragon,
and add to the sauce; others, the juice of half a Seville orange or
Caper SauceChop half of the capers, and the rest put in whole; chop also a little
parsley very fine, with a little bread grated very fine, and add salt:
put these into smooth melted butter.
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