Click here to advertise on CatholicCulture.org

Catholic Recipe: Egg and Caper Sauce

    INGREDIENTS

  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups hot milk
  • 1/2 cup heavy cream
  • 2 hard-boiled eggs
  • 2 Tablespoons capers
  • 2 Tablespoons chopped parsley
  • few drops lemon juice
  • pinch of salt
  • pinch of paprika
  • Details

  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: USA

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
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

A Baptist leader with a message the Synod of Bishops should hear June 30
'Helpful' advice for social conservatives: ignore causes, deal with effects June 30
In the Aftermath of Obergefell June 30
The political outlook after Obergefell June 29
Good news/bad news on the Vatican PR overhaul June 29

Top Catholic News

Most Important Stories of the Last 30 Days
Pope approves process for holding bishops accountable in abuse cases CWN - June 10
Pope Francis’ 2nd encyclical released (includes link to full text) CWN - June 18
US Supreme Court rules all states must recognize same-sex marriage CWN - June 26
Archbishop Nienstedt, auxiliary bishop resign CWN - June 15
Cardinal Kasper: Pope never approved my proposal CWN - June 4