SC - Ansteorran King's College

[Michael F. Gunter]

> So was this the heretical caper-butter, La Varenne version of sauce Bob,
> or the medieval syrupy caramelized onion, mustard-verjuice gravy
> version?

It was from La Varenne.

minced capers, green onion whites, some of my prepared mustard, butter.
a bit of ground pepper.

> Not that I'd
> complain about the heretical one if it was on a plate in front of me,
> mind you.

It was very good. A bit like a tarter sauce in some ways. And I can imagine
how it would go over salmon.

Remember, this was not a Master's class. Just an encouragement to get
cooks interested in doing sauces. I went for ease of preparation and a
variety of flavors.

> Adamantius

Yours,

Gunthar

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