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Cauliflower Sauce

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 344 (falt i det fri)

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About the dish

A simple egg-thickened base sauce with cauliflower, a typical accompaniment to boiled meat and poultry in Erken's household kitchen.

How to make it

  1. 1

    Stir out

    Melt the butter and stir in the flour.

  2. 2

    Thin

    Thin little by little with the strained, skimmed meat stock and let the sauce simmer for 10 minutes.

  3. 3

    Thicken

    Take the pot off the heat, add nutmeg and thicken the sauce with the egg yolk stirred together with the cream.

  4. 4

    Cauliflower

    Boil the cauliflower head, divide it into small pieces and serve it in the sauce.

Changes from the original

Measurements are given in modern units (g, dl). "Knivsod" is kept as a pinch. The method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 344) → 1949 (korrekturlest, s. 379)~51% av teksten endretfjernetlagt til
1 blomkaalhode blomkålhode 50 gr. smør 50 gr. hvetemel 1/4 3/4 l. kjøtkraft 1 knivsod muskat kjøttkraft 1 eggeblomme eggeplomme 1 spiseske fløte Smørret spiseskje fløte. Smøret smeltes, irøres melet, spædes spes litt efter litt med den silede, silte, skummede kraft, smaakoker småkoker 10 minutter, tages tas av ilden, tilsættes muskat, varmen, jevnes med eggeblommen eggeplommen og fløten. Blomkaalhodet Blomkålhodet kokes, deles op i smaastykker små stykker og serveres i sausen.

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Frequently asked questions

How do I make the sauce itself?
Melt 50 g butter, stir in 50 g wheat flour and thin little by little with 1/4 liter strained, skimmed meat stock. Let the sauce simmer for 10 minutes, take it off the heat, add a pinch of nutmeg and thicken with 1 egg yolk and 1 tablespoon cream.
When is the cauliflower added?
The cauliflower head is boiled separately, divided into small pieces and put into the finished sauce at serving.
Why must the sauce be taken off the heat before stirring in the egg yolk?
The egg yolk and cream are used to thicken the sauce. If it boils after this, the egg yolk can coagulate and the sauce can split.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 344. It is intended for about 4 servings and takes about 30 minutes.

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