Chapter III · The Small Compound Sauces · No. 68
Built upon: No. 66Butter Sauce
68—Caper Sauce
This is a derivative of the Butter Sauce described under No. 66, Butter Sauce, and there need only be added two tablespoonfuls of capers per pint of sauce. It frequently accompanies boiled fish of all kinds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 68, p. 35. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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