In Germany capers are used in a sauce, the sauce is often eaten with meatballs. Here is a recipe,from Maria Susanne Kuebler in "Das Hauswesen", published 1926. Fry the flour in the butter until it is light brown, thin it with a bit of white wine, and gradually add the stock, add slices of lemon and let it simmer for 15 minutes. Add 2 tablespoons of capers at the end. Posted to EAT-L Digest 27 Aug 96 From: erika metzieder <100627.3022@COMPUSERVE.COM> Date: Wed, 28 Aug 1996 14:46:51 EDT
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1248 (95%)|
|Amt Per Serving||% DV|
|Total Fat 138.6g||185 %|
|Saturated Fat 87.5g||437 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 365.7mg||113 %|
|Sodium 1493.2mg||51 %|
|Potassium 224.4mg||6 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 20.7g|
|Protein 5.1g||7 %|
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Calories per serving: 1313
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