Varm saus

Cauliflower sauce from 1914: a butter roux thinned with meat stock, boiled 10 minutes, thickened with egg yolk and cream, seasoned with nutmeg, and boiled cauliflower divided into small pieces served in the sauce.

Bread sauce (sauce au pain) from Erken 1914: milk simmered with a clove-studded onion and crumbled white bread for 20 minutes, strained off the onion and finished with butter, cream, salt and pepper. Served with poultry and game.

Brown mushroom sauce (1914): butter and flour are browned slowly, thinned with veal bouillon and mushroom liquor, simmered for an hour and seasoned with salt, pepper, sherry and canned mushrooms.

Curry sauce from 1914: a butter roux with curry and finely chopped celery thinned with warm stock or milk, simmered 10 minutes, strained and brought to a boil again.

Onion sauce / sauce Soubise from Erken 1914: blanched and steamed chopped onion cooked with white sauce and meat stock for half an hour, pressed through a sieve, and finished with cream, butter, sugar, salt, and pepper.

Onion sauce with tomatoes from Erken 1914: 3 dl onion sauce (Soubise) cooked together with 1 dl tomato purée for 5 minutes.

Horseradish Sauce I (sauce au raifort) from Erken 1914: a roux of 50 g butter and 40 g flour thinned with ½ l meat stock, cooked 10 minutes and seasoned with 50 g grated horseradish, sugar, vinegar and optionally currants. For boiled meat.

Classic French sauce à la Toulouse from Erken's Stor kokebok 1914: a roux moistened with chicken stock, reduced with mushroom and truffle trimmings, strained, and finished with chopped mushrooms and truffles steamed in white wine.

Celeriac sauce from 1914 is made like cauliflower sauce, but with two boiled celeriac roots cut into cubes and warmed in the enriched stock sauce.

A fine celery sauce from 1914: celery hearts are simmered tender in meat stock with onion and a bouquet of soup herbs, puréed through a sieve, and blended with an equal amount of white cream sauce made from butter, flour, milk, veal, and onion. Seasoned with cream and lemon juice. For boiled and roasted poultry.

White mushroom sauce (1914): a pale butter roux let down with veal stock, simmered 1½ hours with mushrooms, enriched with egg yolks and finished with sherry and canned mushrooms. Served with poultry, or with fish using fish stock.

Erken's tomato sauce from 1914: onion and raw ham sweated in butter, tomatoes cooked down with spices and meat stock, strained to a purée, thickened with butter and flour and seasoned with salt and paprika.

Truffle Sauce I (1914): a long-browned butter roux thinned with rich pan juices, simmered 10 minutes and finished with sliced truffles, Madeira, tomato purée and salt.