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Fish Dumplings in Sharp Sauce

Erken's fish dumplings in sharp sauce (1914): a white sauce of butter, flour and meat stock, flavored with madeira, salt and paprika, with fish dumplings, cooked cauliflower, mushrooms and asparagus warmed in the sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 127 (falt i det fri)

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About the dish

"Sharp sauce" in Erken's usage means a sauce with a distinct, piquant flavor — here from madeira and paprika. The dish is an elegant ragout of fish dumplings with cooked vegetables, made with meat stock instead of fish stock for more body.

How to make it

  1. 1

    Make the sauce

    Stir the butter and flour together, thin with the meat stock and bring the sauce to a boil.

  2. 2

    Add fish dumplings and vegetables

    Warm the fish dumplings, the cooked and neatly divided cauliflower, the mushrooms and the asparagus through in the sauce.

  3. 3

    Season

    Add madeira, salt and paprika to taste. Serve at once.

Changes from the original

Amounts are converted to modern units. "Vandes i sausen" is modernized to "warmed through in the sauce." "Wine" is specified as madeira in line with the ingredient list. Vegetable amounts are estimated, since the original does not give them.

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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. 127) → 1949 (korrekturlest, s. 154)~38% av teksten endretfjernetlagt til
Fiskeboller 50 gr. smør 25 35 gr. hvetemel ½ l. kjøtkraft blomkaal Yz 1. kjøttkraft blomkål champignons asparges 1 del. madeira salt 1 knivsod knivsodd paprika. Smør og mel røres sammen, spædes spes med kraften, gives gis et opkok. I sausen vannes fiskebollerne, varmes fiskebollene, den kokte, pent opdelte blomkaal, blomkål, champignons og asparges. Vin, salt og paprika haves has i efter smak.

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Frequently asked questions

What is the sharp sauce made of?
It is a roux of 50 g butter and 25 g wheat flour thinned with ½ liter of meat stock and brought to a boil. It is then seasoned with 1 deciliter madeira, salt and a pinch of paprika.
Which vegetables go in the dish?
Cooked, neatly divided cauliflower, button mushrooms and asparagus are warmed in the sauce together with the fish dumplings.
When should the wine and spices be added?
The madeira, salt and paprika are added at the end, to taste, once the sauce has boiled and the fish dumplings and vegetables have warmed in it.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 127. It is scaled for 4 servings and takes around 40 minutes.

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