| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 3 |
oz |
Butter |
|
|
Some white wine |
| 2 |
c |
Meat stock |
|
|
Lemon |
| 2 |
tb |
Capers |
INSTRUCTIONS
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@COMPUSERVE.COM>
Date: Wed, 28 Aug 1996 14:46:51 EDT
A Message from our Provider:
“God will ultimately have HIS way, not yours!”