Caper Sauce (Brown) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pint of brown sauce into a stewpan with a tablespoonful of French vinegar, the juice of one lemon, a pinch of mignonette pepper, a teaspoonful of anchovy essence, half an ounce of glaze ...
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Cooking tools:
- Stewpan
- Saucepan
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Fine-mesh sieve
Ingredients
- brown sauce
- eschalot
- french capers
- french vinegar
- lemon
- mignonette pepper
- anchovy essence
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