How long should the sauce cook?

The butter and flour are stirred together, thinned with ½ liter of chicken stock and 1 deciliter of cream, and the sauce simmers for 10 minutes before the finishing ingredients are added. Total time is about 25 minutes.

What gives the sauce its flavor and color?

60 g of lobster butter and 1 teaspoon of anchovy butter are stirred in after cooking, along with shrimp, crayfish or lobster and finely sliced truffles.

Why is the lobster butter added only at the end?

The recipe lets the sauce finish simmering before the lobster butter, anchovy butter, shellfish and truffles are stirred in, so that flavor and color are preserved and the shellfish is not overcooked.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 340, in the chapter on sauces - here a fish and shellfish sauce for 4 servings.

Diplomat Sauce (sauce diplomate)

Name: Diplomat Sauce (sauce diplomate)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 40 g butter; 40 g wheat flour; 5 dl chicken stock; 1 dl cream; 60 g lobster butter; 1 tsp anchovy butter; shrimp, crayfish or lobster (as desired); truffles (finely sliced)

Diplomat sauce (sauce diplomate) from Erken 1914: a roux-based sauce of 40 g butter and flour thinned with chicken stock and cream, simmered 10 minutes and finished with lobster butter, anchovy butter, shellfish (shrimp, crayfish or lobster) and finely sliced truffles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 340 (falt i det fri)

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About the dish

Diplomat sauce is one of the most luxurious sauces in the chapter, with lobster butter, anchovy butter, shellfish and truffles. It belongs to the French-inspired festive sauces Erken includes for finer occasions.

How to make it

1
Make the roux
Stir the butter and flour together and thin with the chicken stock and cream.
2
Simmer
Let the sauce simmer for 10 minutes.
3
Season to taste
Stir in lobster butter, anchovy butter, shrimp, crayfish or lobster, and finely sliced truffles.

Changes from the original

Measures are modernized (1 del. = 1 dl, teske = teaspoon). The amount of chicken stock is interpreted as ½ liter based on the OCR text, and shellfish/truffles are left without amounts, as in the original.

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

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 340) → 1949 (korrekturlest, s. 376)~42% av teksten endretfjernetlagt til

(Sauce diplomate.) Ingrediensliste: 40 gr. smør 40 gr. hvetemel ½ 1/2 l. hønsekraft 1 1/2 del. fløte 60 gr. hummersmør 1 ~~teske~~ teskje ansjossmør ~~ræker, krebs~~ reker, kreps eller hummer trøfler. Fremgangsmåte: Smør og mel røres sammen, ~~spædes~~ spes med kraften og fløten, ~~smaakoker~~ småkoker i 10 minutter, ~~tilsættes~~ tilsettes hummersmør, ansjossmør, ~~ræker, krebs~~ reker, kreps eller hummer og ~~finskaarne~~ finskårne trøfler.

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Frequently asked questions

How long should the sauce cook?: The butter and flour are stirred together, thinned with ½ liter of chicken stock and 1 deciliter of cream, and the sauce simmers for 10 minutes before the finishing ingredients are added. Total time is about 25 minutes.
What gives the sauce its flavor and color?: 60 g of lobster butter and 1 teaspoon of anchovy butter are stirred in after cooking, along with shrimp, crayfish or lobster and finely sliced truffles.
Why is the lobster butter added only at the end?: The recipe lets the sauce finish simmering before the lobster butter, anchovy butter, shellfish and truffles are stirred in, so that flavor and color are preserved and the shellfish is not overcooked.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 340, in the chapter on sauces - here a fish and shellfish sauce for 4 servings.

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