Kalde sauser

Classic brown chaud-froid sauce (Erken 1914) for glazing meat on the cold table: 1 l brown stock sauce and 1 dl truffle liquor are reduced with 4 dl meat aspic until the mixture is reduced by a third, seasoned with spices and madeira, strained and stirred cold. Made the day before and gently melted for use; must be thick enough to coat the meat.

Cold chaud-froid sauce from 1914: white sauce and aspic are heated and blended with soaked gelatin, strained, and seasoned with cream, spinach green and meat glaze. Used to coat cold meat and poultry.

Variant from Erken 1914: white chaud-froid sauce colored with tomato purée or paprika and used as a pink glazing sauce on the cold table.

An English variant of Erken's apple sauce with horseradish (1914): apple purée with sugar and grated horseradish, without cream, with the juice of 1–2 oranges added and warmed through without boiling.

Cold applesauce from Erken's Stor kokebok (1914): apples cooked in water, pressed to a sauce, seasoned with sugar and grated horseradish, and folded with an equal amount of stiffly whipped cream. Served with goose and duck.

Mock mayonnaise from Erken's Stor kokebok 1914: a cold roux-based sauce of butter, flour, and water is stirred with egg yolks, mustard, seasonings, vinegar, lemon, and oil, and finished with stiffly whipped cream.

Frozen horseradish sauce of stiffly whipped cream, grated horseradish, vinegar and sugar, frozen in an ice pail or ice cream maker.

Green mayonnaise from Erken 1914: 1 dl prepared mayonnaise is stirred gradually with 1 tbsp vegetable coloring (spinach green); served with cold fish and shellfish.

Green sauce (sauce verte) made like mayonnaise: egg yolks are stirred thick with salt, vinegar and oil are added drop by drop, and pepper, parsley, and chives or tarragon are stirred in last. For boiled vegetables.

White chaud-froid sauce (Erken 1914): a roux of 60 g butter and 60 g flour is thinned with 1¼ l veal stock, seasoned and simmered 1½ hours. Per ½ liter of sauce, 2½ dl cream and 3 dl chicken aspic are added, the sauce is strained through a fine sieve and stirred cold. Used to glaze poultry, veal and fish.

Cold béarnaise sauce: a true mayonnaise of 2 egg yolks seasoned with 1 tsp béarnaise essence and 1 tbsp finely chopped parsley, stirred in little by little.

Cold green sauce made by stirring ready-made mayonnaise together with finely chopped tarragon, chervil, parsley, and pickled cucumber.

Erken's mayonnaise for salads (1914): a cooled roux-based sauce of butter, flour, and bouillon, with 5 egg yolks, mustard, salt, and pepper added, then vinegar and oil drop by drop, stirred until glossy.

Erken's basic recipe for true mayonnaise from 1914: 2 egg yolks are stirred thick with salt, pepper, and mustard, vinegar is stirred in before 2 dl oil is dripped in, and 1 tbsp boiling water at the end stabilizes the sauce. Includes her troubleshooting advice: the oil must be at kitchen temperature, never ice under the bowl, and a curdled mayonn

Cold horseradish sauce made from whipped sour cream with grated horseradish, sugar and vinegar; served with cold poached fish, chicken, veal and lamb.

Whipped mayonnaise from Erken 1914: melted aspic, real mayonnaise, tarragon vinegar and grated horseradish lightly whisked over ice into a frothy sauce, used for green salads.

Rémoulade Sauce I from Erken 1914: egg yolks stirred thick with salt, then French mustard, anchovy essence, and tarragon vinegar are added, then oil drop by drop, and finally parsley and capers. For fish, poultry, and cold dishes.

Rémoulade Sauce II from Erken 1914: a roux-based sauce of butter, flour, and veal stock is cooled while stirring, then stirred with mustard, salt, lemon juice, egg yolks, parsley, and crushed capers; stirred for a quarter of an hour at the end.

Red mayonnaise from Erken 1914: ready-made mayonnaise stirred gradually with strongly reduced tomato purée and seasoned with paprika to taste.

Stirred butter from Erken 1914: 120 g butter stirred white in a warmed bowl with a knife-tip of salt, served with vegetables and soufflés.

Salad Dressing I from Erken (1914): a hard-boiled egg yolk rubbed into a raw egg yolk, stirred with 3 tbsp oil, 1 tbsp vinegar, mustard, salt, pepper, and sugar. Poured over freshly washed, dried lettuce just before serving.

Salad dressing from Erken's Stor kokebok 1914: egg yolks whisked with sugar, folded into stiffly whipped soured cream; with sweet cream, vinegar is added. Poured over the salad just before serving.

Simple vinaigrette from Erken 1914: salt, paprika, and sugar are mixed with 1 tbsp vinegar, then 3 tbsp cooking oil is stirred in little by little just before serving.

Tartar butter II: blanched herbs and onion are pounded with butter, pressed through a sieve and mixed into a white sauce made with fish stock, seasoned with pepper, salt and cayenne and served well chilled with fish.

Vincent sauce from Erken's Stor kokebok (1914): parsley, chervil, tarragon, chives and spinach blanched 2 minutes, pounded with 4 hard-boiled egg yolks, strained and blended into thick real mayonnaise, seasoned with Worcestershire sauce. For cold meat.

Homemade Worcestershire sauce (Erken 1914): 2 l Bordeaux vinegar with walnut ketchup, anchovy essence, soy, vegetable coloring, cayenne, parsley, chervil, tarragon, garlic, and salt shaken daily for 14 days, strained, and bottled into small bottles.