Recipe - Pickle And Caper Sauce (Mf)

1 cup Small pickles
("cornichons"), drained
One fourth cup Drained capers; if they are
large, chop them roughly
One fourth cup Finely minced red onion
One fourth cup Slivered kalamata olives
One half cup Chopped fresh parsley
Olive oil; to taste
Salt and freshly ground
black pepper

Finely dice the pickles and blend them with the capers, red onion and black
olives; let the mixture sit until ready to serve. At the last moment, blend
in parsley and olive oil to taste and season with salt and pepper.

Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on June22, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MCRecipe Digest
V1 #674 by 4paws@netrax.net (ShermeyerGail) on Jul 15, 1997