Catholic Recipe: Egg and Caper Sauce
A sauce to put over fish dishes, in particular Poached Salmon, for Independence Day.
DIRECTIONS
Melt the butter and gradually stir in the flour and cook for several minutes. Then add the hot milk and stir constantly until the sauce is thick. Add the cream, the chopped hard boiled eggs, capers (carefully drained), parsley, lemon juice and finally the salt and paprika. Stir until smooth and serve hot.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Recent Catholic Commentary
The Smell of the Sheep May 16
Top Catholic News
Most Important Stories of the Last 30 Days