No. 11.—Caper Sauce for Boiled Mutton, Etc., etc.

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take half a pint of butter sauce and add two tablespoonfuls of capers and a little salt.