[Sca-cooks] Capers caper

[Druighad at aol.com]

In a message dated 8/28/01 12:32:47 PM Central Daylight Time,
vavroom at bmee.net writes:

<< They also work on pan fried fish, with a little meuniere butter (fresh
 butter in pan, heat till foamy and start to turn brown, add fresh lemon
 juice, chopped parlsey, and capers.  It has a proper name in the Repertoire
 de la Cuisine, I just am blanking on it right now.
 >>

TSk tsk tsk, Muiredach, for SHAME on you! Capers and wet noodles are coming
your way. Sauce picatta... Ring a bell?

Finnebhir