Brun saus

Erken's simple brown gravy (1914): a browned butter-and-flour roux thinned with 1.5 l meat pan juices, cooked 5 minutes, optionally enriched with 1 dl heavy cream, seasoned with salt and pepper.

Brown tomato sauce from Erken (1914): ham is sauteed in butter with onion and white pepper, flour is browned in, thinned with 1 l brown bouillon and tomatoes/tomato paste, simmered 15 min, strained and seasoned with 1 dl white wine, salt and pepper.

Demi-glace from Erken 1914: brown sauce and brown broth are reduced hard to about 1 dl, kept warm in a water bath, and finished with sherry.

Erken's madeira sauce I: slow-browned butter and wheat flour thinned with 5 dl pan juices, cooked 10 minutes, seasoned with 1 dl madeira, salt and cayenne and given a boil.

Erken's madeira sauce II: ½ liter brown sauce reduced over high heat until nearly stiff, taken off the heat, 1 dl madeira stirred in, the sauce strained and kept warm without boiling; often with truffles.

Erken's olive sauce: the olive flesh is peeled off the pits in a spiral, the pits are boiled 10 min in 5 dl pan juices, which are strained and used to thin a well-browned roux of 30 g butter and 30 g flour; the olives steep in the finished sauce without boiling.

Pepper Sauce (sauce poivrade) from Erken 1914: onion, carrot and raw ham are browned in butter, reduced with tarragon vinegar, peppercorns and bay until nearly dry, strained, simmered 15 minutes with 4 dl brown sauce, thinned with meat stock and finished with tomato paste and anchovy butter.

Bitter orange sauce (sauce à la bigarade) for roast goose and duck, from Erken 1914: orange juice reduced by half with brown sauce and meat stock, strained and finished with blanched strips of orange peel, port, lemon juice, salt, and pepper.

Sauce Robert from Erken 1914: chopped onion is sautéed in butter, brought to a boil with 4 dl brown sauce and 1 dl white wine, seasoned with paprika, sugar, salt and cream, and finally stirred together with a tablespoon of mustard just before serving.

Sauce à la financière from Erken 1914: a brown butter-flour roux moistened with meat juices, cooked for 10 minutes and finished with madeira, cooked mushrooms, truffles, salted tongue and chicken cut into strips; kept warm in a water bath.

Erken's truffle sauce: 3 finely chopped truffles simmered 5 minutes in 1 dl sherry with 1¼ dl brown sauce, 1¼ dl tomato sauce, 1 tsp anchovy essence and 15 g cold butter.

Erken's game sauce (sauce venaison) from 1914: mirepoix browned in butter and oil, steeped with game stock, strained and bound with a brown butter-flour roux, rounded off with redcurrant jelly and raw cream just before serving.