Caper

Caper

By
From
Encyclopedia of Food and Cookery

The small, olive-green bud of a bush native to the Mediterranean and North Africa. Capers are handpicked, salted and pickled in vinegar. Their piquant flavour adds zest to white sauces, mayonnaise, salads, creamed foods and fish dishes; they also make an excellent garnish for open sandwiches, appetisers and so on.

Caper sauce: The traditional sauce for boiling mutton and lamb. Add creamed capers to velouté or béchamel sauce (see: Sauces) in the proportion of 1 tablespoon per cup of sauce, or to taste.

Egg and caper sauce: Add 1 chopped hard-boiled egg per cup to caper sauce (above) and serve on poached or steamed fish, smoked fish, vegetables or hot corned beef.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again