Fiske- og skalldyrsaus

Diplomat sauce (sauce diplomate) from Erken 1914: a roux-based sauce of 40 g butter and flour thinned with chicken stock and cream, simmered 10 minutes and finished with lobster butter, anchovy butter, shellfish (shrimp, crayfish or lobster) and finely sliced truffles.

Lobster sauce from Erken's Stor kokebok 1914: lobster roe is rubbed with butter into lobster butter and sieved, a white sauce is cooked 5 min with cream, seasoned with lobster butter, sherry, paprika and salt, and cut-up lobster meat is added. Kept warm in a water bath.

Crayfish sauce from Erken 1914: the shells of 36 boiled crayfish pounded with 125 g butter, boiled 1 hour in 2 liters of stock with parsley; the stock is strained, the crayfish butter skimmed off and made into a roux with 40 g flour, reduced, enriched with cream and cold butter, seasoned with sherry, paprika and salt. The crayfish tails are added at the end.

Oyster sauce (sauce aux huîtres) from Erken 1914: a roux-based sauce of 60 g butter and flour thinned with chicken stock, fish stock, oyster liquor, lemon juice and cream, simmered ¼–½ hour, strained and enriched with 2 egg yolks, cold butter and cream, with 12–18 oysters in it. Served with fish fillets.

Erken's shrimp sauce from 1914: white base sauce reduced with cream and fish stock to 5 dl, seasoned with shrimp butter, shrimp, sherry, paprika, and salt, kept warm in a water bath. Served with fish.

Erken's gooseberry sauce (sauce aux groseilles vertes) from 1914: a butter-thickened sauce let down with water, liaisoned with egg yolks, cream, and lemon, blended with a purée of green gooseberries cooked with white wine and sugar, finished with cold butter. Served with mackerel and fish fillets.