CAPER SAUCE--I Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.
Drain, pour over a Caper Sauce, garnish with parsley, and serve.
CAPER SAUCE--II Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls of capers, a tablespoonful of anchovy essence, and salt and pepper to season.
To broil salmon, dip each piece in flour, put it on a gridiron, fifteen minutes will give it a nice pale color; it should be served with Dutch or caper sauce.
Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce.
Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to table in a tureen.
Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts.
Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal.
Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables.
Caper sauce, by adding capers; or, as a substitute, chopped gherkin.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "caper sauce" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
