Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Brown Tomato Sauce

Brown tomato sauce from Erken (1914): ham is sauteed in butter with onion and white pepper, flour is browned in, thinned with 1 l brown bouillon and tomatoes/tomato paste, simmered 15 min, strained and seasoned with 1 dl white wine, salt and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 334 (falt i det fri)

Be the first to rate

About the dish

A brown tomato sauce from the sauce chapter of Henriette Schonberg Erken's "Stor kokebok" (1914). Ham and onion give the sauce depth, and it is strained at the end through a hair sieve as the finer sauces of the day required.

How to make it

  1. 1

    Saute the ham

    Stir the ham and butter over the heat in a cast-iron pot for 5 minutes, and add the spice and the finely chopped onion.

  2. 2

    Brown the flour

    Stir in the flour and let it cook gently until the roux is nicely brown.

  3. 3

    Thin

    Add the tomatoes (or the tomato paste) and the bouillon, and let the sauce simmer over steady heat for 15 minutes.

  4. 4

    Strain

    Press the sauce through a fine-mesh strainer.

  5. 5

    Season

    Add the white wine and season to taste with salt and pepper.

Changes from the original

Quantities are modernized (g, dl, l, tablespoons), "hair sieve" is rendered as a fine-mesh strainer, and the method is divided into numbered steps. The amount of bouillon was unclear in the original text and is set at 1 liter.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 334) → 1949 (korrekturlest, s. 370)~29% av teksten endretfjernetlagt til
50 gr. smør 50 gr. hvetemel 1 1/2 l. brun buljong 4 tomater eller 3 spiseskeer spiseskjeer tomatpuré 50 gr. finhakket skinke 1 knivsod knivsodd finhakket løk 1 knivsod — hvit pepper 1 del. hvitvin. hvitvin Skinken og smørret smøret røres over varmen i jerngryte i 5 minutter, tilsættes tilsettes krydderierne. Melet røres i, og det smaasurrer, småsurrer til det er pent brunt, tilsættes tomaterne tilsettes tomatene og buljongen, smaakoker småkoker over jevn varme i 15 minutter. Sausen presses gjennem haarsigt. Tilsættes hårsigt. Tilsettes vin og krydder efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Can I use tomato paste instead of fresh tomatoes?
Yes. The recipe calls for 4 tomatoes or 3 tablespoons of tomato paste.
How long should the sauce cook?
The sauce simmers for 15 minutes after the tomatoes and bouillon are added. Before that, ham and butter are sauteed for 5 minutes, and the flour is browned gently. The total time is around 35 minutes.
What gives the sauce flavor besides tomato?
Finely chopped ham (50 g), a little finely chopped onion, white pepper, brown bouillon and 1 deciliter of white wine added at the end together with seasoning to taste.
Must the sauce be strained?
Yes, in the original recipe from Henriette Schonberg Erken's "Stor kokebok" (1914, p. 334) the sauce is pressed through a hair sieve before the wine and seasoning are added.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!