Graham Kerr

31 Cod, Capers, and Egg Sauce

Preparation info
  • Recipe to Produce

    4-6

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Butter the poaching dish.
  2. Boil eggs until center is just moist (6 minutes) and roughly chop.
  3. Measure butter, flour, capers, and poaching liquid.
  4. Chop parsley.