Caper Sauce Melt 2 T. butter on low heat in small saucepan. Gradually add 2 T. flour. Stir until it boils one minute. Add 2 C. chicken stock. Bring to a boil stirring until sauce thickens and becomes smooth. Add 1 heaping tablespoon of capers and 1 tsp. of caper vinegar. Add salt and pepper to taste. Just before serving stir in 1 - 2 T cream.
Serve with boiled chicken or mutton.

Sharon Bancroft ©1999