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Stock, jus and jelly

4 recipes · Sauces

4 stock, jus and jelly recipes from the “Big Cookbook,” in the sauces category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Fish Aspic

    Fish aspic from Erken's 1914 cookbook: 1 liter of fish stock, lemon and 25 g gelatin clarified with egg white; can be tinted pink 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 1914 basic recipe for a brown jus for sauces: beef, veal shank, ham and onion browned in butter and cooked 4–5 hours, strained. 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.