Cooked vegetables are laid in an ovenproof dish and covered with a smooth sauce of butter, flour and vegetable water, optionally thickened with egg yolk, and sprinkled with parsley. From Erken's Stor kokebok (1949), p. 813.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 813 (falt i det fri)
A simple fricassée in the invalid-cookery chapter, where the sauce is made on the vegetable cooking water.
Make the sauce
Stir butter and flour together and cook until pale. Add the vegetable water a little at a time, stirring. The sauce should be smooth and fine.
Put in a dish
Lay the cooked vegetables in the bottom of an ovenproof dish and pour the sauce over. The sauce may be thickened with 1 egg yolk.
Sprinkle
Sprinkle chopped parsley over.
"¾ l." is read as 0.75 l. The amount of vegetables is not given in the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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