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Brown soup thickened with sago flour and wine

A brown stock soup thickened with sago flour stirred into dry wine and whisked into boiling stock, then seasoned with extract and salt. From Erken's Stor kokebok (1949), p. 50.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 50 (falt i det fri)

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About the dish

The book serves the soup with small pastry shells filled with mushroom purée or cheese biscuits.

How to make it

  1. 1

    Mix the flour

    Stir the wine into the sago flour until smooth.

  2. 2

    Whisk into the stock

    Whisk the mixture into the boiling stock and bring it to the boil once.

  3. 3

    Season

    Add the extract or Worcestershire sauce and salt to taste.

  4. 4

    Serve

    Serve with small pastry shells filled with mushroom purée or cheese biscuits.

Changes from the original

Quantities are unchanged; the dessert spoon is kept as in the original and the sauce spelling is modernised.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 50)~81% of the text changedremovedadded
1,5 l 1½ 1. buljong (brun, kokende). 1 strøken dessertskje sagomel (strøken). 2 ss spiseskjeer tørr vin. vin 1 ts Norex-ekstrakt eller worcestersaus (liten teskje). salt (etter smak). stk små posteier (fylt med champignonpuré liten teskje Norex ekstrakt eller ostekjeks, til servering). Rør vinen inn worchestersaus salt. Vinen røres i sagomelet til en jevn blanding.. Visp blandingen melet, vispes i den kokende buljongen og la den koke opp én gang.. Tilsett kraft, gis et oppkok, tilsettes ekstrakt eller worcestersaus og salt etter smak.. Server med små efter smak. Små posteier fylt med champignonpuré champignonspuré eller ostekjeks. ostekjeks serveres til.

Note on Modernised

Mengdene er uendret; «del.» og «dessertskje» er beholdt som i originalen, og worchestersaus er skrevet worcestersaus.

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Frequently asked questions

What is sago flour?
Sago flour is a starch used to thicken soups. The book uses one level dessert spoon for 1½ litres of stock.
What is served with the soup?
Small pastry shells filled with mushroom purée or cheese biscuits.

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