What is the mushroom sauce served with?

The original recommends meat loaf, but it goes well with fried meat in general.

What is mushroom liquor?

The cooking water/liquor from the mushrooms, which is thinned into the sauce together with the meat stock for more flavour.

Why lemon in the sauce?

The juice of ¼ lemon brightens up the rich egg-and-cream thickening.

Mushroom Sauce

Name: Mushroom Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 35 g butter; 20 g wheat flour; 5 dl meat stock; 1 pcs egg yolk; 1 tbsp cream; 0.25 pcs lemon (the juice); mushrooms (with their liquor/cooking water)

Mushroom sauce from Kogebog for skole og hjem (1900). A butter roux of 35 g butter and 20 g flour is thinned with 5 dl meat stock and mushroom liquor, simmered 10 min, thickened with egg yolk, 1 tbsp cream and the juice of ¼ lemon, and folded together with mushrooms. Served with meat loaf.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 180 (falt i det fri)

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About the dish

En elegant, legert soppsaus tenkt som følge til kjøttpudding – en typisk finere hverdagssaus rundt 1900. Både kjøttkraft og kokekraften fra soppen brukes for full smak, og sitronsaften friskner opp den fyldige egg- og fløtelegeringen.

How to make it

1
Make the roux
Melt the butter and stir in the flour.
2
Thin and cook
Thin little by little with the meat stock and the mushroom liquor. Let the sauce simmer for 10 minutes.
3
Thicken and season
Take the pot off the heat. Add egg yolk, cream and lemon juice, and fold in the mushrooms.
4
Serve
Serve the sauce with meat loaf.

Changes from the original

½ liter kjøttkraft er omregnet til 5 dl. «Ske» er tolket som spiseskje (ss). Champignonmengden står ikke oppgitt. Ellers uendret.

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.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 180) → Modernisert~91% av teksten endretfjernetlagt til

~~Champignonsauce.~~ 35 ~~gr. smør,~~ g smør. 20 ~~» hvedemel, ½ l. kjødkraft,~~ g hvetemel. 5 dl kjøttkraft. 1 ~~æggeblomme,~~ stk eggeplomme. 1 ~~ske fløde, ¼ citron, champignons. Smørret smeltes, melet irøres, spædes lidt efter lidt~~ ss fløte. 0,25 stk sitron (saften). champignon (med kraften/kokevannet). Smelt smøret og rør inn melet.. Spe litt etter litt med ~~kjødkraften~~ kjøttkraften og ~~champignonkraften, smaakoger~~ champignonkraften. La sausen småkoke i 10 ~~minutter, tages af ilden, tilsættes æggeblommen, fløden~~ minutter.. Ta gryten av varmen. Tilsett eggeplomme, fløte og ~~citronsaften samt champignons. Serveres~~ sitronsaft, og vend inn champignonene.. Server sausen til ~~kjødpudding.~~ kjøttpudding.

Note til Modernisert

½ liter kjøttkraft er omregnet til 5 dl. «Ske» er tolket som spiseskje (ss). Champignonmengden står ikke oppgitt. Ellers uendret.

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Frequently asked questions

What is the mushroom sauce served with?: The original recommends meat loaf, but it goes well with fried meat in general.
What is mushroom liquor?: The cooking water/liquor from the mushrooms, which is thinned into the sauce together with the meat stock for more flavour.
Why lemon in the sauce?: The juice of ¼ lemon brightens up the rich egg-and-cream thickening.

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