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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 154) → Modernised~82% of the text changedremovedadded
Fiskeboller 1 porsjon fiskeboller (ferdig formede). 50 gr. smør 35 gr. hvetemel Yz 1. kjøttkraft g smør. 25 g hvetemel. 5 dl kjøttkraft. 1 stk blomkål champignons (kokt og pent delt). 200 g champignon (kokt eller hermetisk). 300 g asparges (kokt). 1 del. madeira dl madeira. salt (etter smak). 1 knivsodd paprika. Smør knivspiss paprikapulver. Rør smør og mel røres sammen, spes spe med kraften, gis et opkok. I kjøttkraften og gi sausen varmes et oppkok.. Varm fiskebollene, den kokte, kokte og pent opdelte blomkål, champignons oppdelte blomkålen, champignonene og asparges. Vin, aspargesen gjennom i sausen.. Tilsett madeira, salt og paprika has i efter etter smak. Server straks.

Note on Modernised

Mengder er omregnet til moderne enheter. «Vandes i sausen» er modernisert til «varmes gjennom i sausen». «Vin» er presisert til madeira i tråd med ingredienslisten. Grønnsakmengder er anslått, siden originalen ikke oppgir dem.

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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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