A light sauce of butter, flour and stock, seasoned with chopped dill, vinegar and sugar, thickened with egg yolk and finished with cold butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 391.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 391 (falt i det fri)
The book uses "an ordinary sauce" as the base and shows how to turn it into dill sauce with dill, vinegar and sugar. The text does not say which dish the sauce belongs to.
Make the base sauce
Make an ordinary sauce of butter, flour and stock. Cook for 5 minutes.
Season
Add the chopped dill, vinegar and sugar to taste.
Thicken with yolk
Mix the egg yolk with the meat stock and use it to thicken the sauce. Finally stir the cold butter into the sauce.
Note
Note: The egg yolk should be heated right through (at least about 70 °C (160 °F)), but the sauce must not boil or it will separate.
The ingredients, which come after the method in the original, have been put first. "Del." is written as dl. A final food-safety note has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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