1 cup of chicken stock
5 tablespoons of butter
¼ cup of fresh squeezed lemon juice ( Juice form 1 ½ lemons)
1 teaspoon of drained capers (nonpareil packed in brine)
3 dashes of Tabasco sauce
3 ounces of sherry
½ teaspoon of salt
Fresh ground pepper to taste
2 sprigs of chopped Italian parsley
This sauce is used on Chicken Scallopini, Veal Scallopini, Scallops, Shrimp, Filet of Sole or Soft Shell Crabs.
For this recipe I used the Parisienne Sauce with Soft Shell Crabs. In my next post I will love to tell you all about Soft Shell Crabs… how to shop for them and how to cook them.
*Although the restaurant called this sauce Parisienne Sauce please don’t confuse it with the French version of Parisienne Sauce that uses cream and eggs.