scooped out of 2 or 3 dozen oursins
and pressed through a fine muslin.
There should be about 2 oz of
purée, which is then incorporated
either into a sauce mousseline or a
mayonnaise, and eaten with
plainly cooked fish, or with cold
lobster.
TAPÉNADE
Tapénade is a Provençal sauce.
The name comes from the word
tapéna, Provençal for capers. It is a
simple sauce and excellent for
hard-boiled eggs, cold fish, or a
salad of cold boiled beef.
Pound 2 tablespoons of capers in