Hot sauces

Cauliflower sauce from 1914: butter roux with meat stock, thickened with egg yolk and cream, seasoned with nutmeg, with boiled cauliflower pieces.

Bread sauce (sauce au pain) from Erken 1914: milk simmered with clove-studded onion and crumbled bread, strained, finished with butter and cream. For game.

Brown mushroom sauce from Erken (1914): slowly browned butter and flour thinned with veal bouillon and mushroom liquor, simmered an hour, with sherry.

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

Onion sauce (sauce Soubise) from Erken 1914: blanched chopped onion cooked with white sauce and stock, sieved, finished with cream, butter and sugar.

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: roux thinned with meat stock, seasoned with grated horseradish, sugar and vinegar. For boiled meat.

Sauce à la Toulouse from Erken's 1914 cookbook: roux with chicken stock, reduced with mushroom and truffle, finished with chopped mushrooms 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.

Celery sauce (sauce au céleri) from 1914: celery hearts simmered tender in meat stock, puréed, blended with white cream sauce and lemon juice. For poultry.

White mushroom sauce from Erken (1914): pale roux with veal stock and mushrooms simmered 1½ hours, enriched with egg yolks and sherry. For poultry or fish.

Erken's tomato sauce from 1914: onion and raw ham sweated in butter, tomatoes cooked down with spices and stock, strained, thickened with butter and flour.

Truffle sauce I from Erken (1914): browned butter roux thinned with rich pan juices, simmered 10 minutes, finished with truffles, Madeira and tomato purée.