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Kraft, sjy og gelé

4 recipes · Sauser

4 kraft, sjy og gelé recipes from the “Big Cookbook,” in the sauser category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Fish Aspic

    Fish aspic made from 1 liter of fish stock, lemon, 25 g gelatin, and egg white/eggshell for clarifying; made like meat aspic and can be tinted pink with food coloring or yellow with saffron.

  • Madeira Jus (jus au vin de madère)

    Erken's madeira jus: 1 liter rich pan juices reduced with 1¼ dl madeira to a thick sauce; can optionally be thickened with 1 tsp sago flour.

  • Jus for Sauces

    Erken's basic recipe for a brown jus for sauces: beef, veal shank, ham, and onion browned in butter and cooked 4–5 hours, strained and degreased. Makes 3/4–1 liter.

  • Game Jus

    Game jus is made from cut-up and crushed game scraps (shoulder, breastbone, poultry carcass) browned in butter and cooked like ordinary jus for sauces.