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Bread 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.

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. 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. 2

    Cook with the bread

    Add the crumbled white bread and let the sauce simmer for 20 minutes.

  3. 3

    Finish

    Remove the onion. Whisk in the butter and cream, and season to taste with salt and pepper.

  4. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 341) → Modernised~84% of the text changedremovedadded
½ l. melk 0,5 l melk. 2 spiseskefulde fløte ss fløte. 40 gr. g ferskt franskbrød loff uten skorpe (smuldret). 20 gr. smør g smør. 1 meget liten stk løk (meget liten). 1 stk nellik (stikkes i løken). salt pepper. Melken (etter smak). pepper (etter smak). Rens løken og den rensede løk, istukket 1 nellik, gives stikk nelliken i den. Gi melken og løken et opkok, tilsættes brødet oppkok.. Tilsett det smuldrede loffet og smaakoker la sausen småkoke i 20 minutter; løken tages væk, smørret minutter.. Ta ut løken. Visp inn smør og fløten vispes i samt krydder efter smak. Sausen serveres fløte, og smak til fjærfæ med salt og vildt. pepper.. Serveres til fjærfe og vilt.

Note on Modernised

Melkemengden er tolket som ½ liter (OCR uklar). Enheter er modernisert, og fremgangsmåten er delt i trinn.

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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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