What is bread sauce served with?

The sauce is served with poultry and game, according to the original recipe in Henriette Schonberg Erken's "Stor kokebok" (1914), p. 341.

How long should the sauce cook?

The milk with onion and clove is brought to a boil, then the bread is added and the sauce simmers for 20 minutes. The total time is around 30 minutes.

Which bread should be used?

40 grams of fresh white bread without crust. It is cooked down in the milk so that the sauce thickens.

When are the butter and cream added?

After cooking, the onion is removed, and 20 g butter and 2 tablespoons of cream are whisked in along with salt and pepper to taste.

Bread Sauce

Name: Bread Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.5 l milk; 2 tbsp cream; 40 g fresh white bread without crust (crumbled); 20 g butter; 1 pcs onion (very small); 1 pcs clove (stuck into the onion); salt (to taste); pepper (to taste)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 341 (falt i det fri)

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About the dish

The English "bread sauce" had found its way into fine Norwegian kitchens, and Erken recommends it with poultry and game.

How to make it

1
Bring the milk to a boil
Peel the onion and stick the clove into it. Bring the milk and onion to a boil.
2
Cook with the bread
Add the crumbled white bread and let the sauce simmer for 20 minutes.
3
Finish
Remove the onion. Whisk in the butter and cream, and season to taste with salt and pepper.
4
Serve
Serve with poultry and game.

Changes from the original

The quantity of milk is interpreted as 1/2 liter (the OCR is unclear). Units have been modernized, and the method has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 341) → 1949 (korrekturlest, s. 376)~34% av teksten endretfjernetlagt til

½ (Sauce au pain.) Ingrediensliste: 1/2 l. melk 2 ~~spiseskefulde~~ spiseskjefulle fløte 40 gr. ferskt franskbrød uten skorpe 20 gr. smør 1 meget liten løk 1 nellik salt pepper. Fremgangsmåte: Melken og den rensede løk, istukket 1 nellik, ~~gives~~ gis et opkok, ~~tilsættes~~ tilsettes brødet og ~~smaakoker~~ småkoker i 20 minutter; løken ~~tages væk, smørret~~ tas vekk, smøret og fløten vispes i samt krydder efter smak. Sausen serveres til ~~fjærfæ~~ fjærfe og ~~vildt.~~ vilt.

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Frequently asked questions

What is bread sauce served with?: The sauce is served with poultry and game, according to the original recipe in Henriette Schonberg Erken's "Stor kokebok" (1914), p. 341.
How long should the sauce cook?: The milk with onion and clove is brought to a boil, then the bread is added and the sauce simmers for 20 minutes. The total time is around 30 minutes.
Which bread should be used?: 40 grams of fresh white bread without crust. It is cooked down in the milk so that the sauce thickens.
When are the butter and cream added?: After cooking, the onion is removed, and 20 g butter and 2 tablespoons of cream are whisked in along with salt and pepper to taste.

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