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White sauce II (sauce béchamel)

Rich white sauce (béchamel) from Erken 1914 where veal and onion are browned in butter, thinned with milk, strained and finished with cream, lemon juice and cold butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

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About the dish

Erken's second variant of white sauce is a richer béchamel, where a little veal and onion are browned in the butter to give the sauce depth. It was used for veal, poultry and vegetable dishes.

How to make it

  1. 1

    Brown meat and onion

    Cut the veal into small pieces and brown it in the butter together with the chopped onion.

  2. 2

    Add flour

    Stir in the flour and let it cool slightly.

  3. 3

    Thin with milk

    Thin with the boiling milk, add the seasonings and let the sauce simmer a quarter of an hour.

  4. 4

    Strain

    Strain the sauce and return it to the pot.

  5. 5

    Cream

    Thin little by little with the cream, bringing the sauce to a boil between each addition.

  6. 6

    Finishing

    Season with lemon juice and stir in 1 tsp cold butter just before serving.

Changes from the original

'del.' is interpreted as deciliters, measurements given in grams and deciliters. The method is rewritten in modern Norwegian and divided into steps; the teaspoon of cold butter at the end is listed as a separate ingredient.

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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. 374) → 1914 (proofread, p. 338)~39% of the text changedremovedadded
½ teskje finhakket løk 60 gr. smør 40 gr. hvetemel 50 gr. kalvekjøtt kalvekjøt 1/2 teske finhakket løk 7 del. melk salt pepper sitronsaft citronsaft 1 del. fløte. Kjøttet skjæres smått smaat op og brunes i smøret smørret sammen med den hakkede løk, tilsettes tilsættes melet, avkjøles og spes spædes med den kokende melk, tilsettes tilsættes krydder, småkoker ¾ smaakoker 1/4 time. Siles, has haves tilbake i gryten, spes spædes litt efter litt med fløten; gi sausen et opkok mellem hver gang fløten spes spædes i. Ved anretningen tilsettes sitronsaft tilsættes citronsaft og 1 teskje teske koldt smør.

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Frequently asked questions

What sets this béchamel apart from an ordinary white sauce?
Here 50 g finely cut veal and 1/2 teaspoon finely chopped onion are browned in the butter before the flour is added. This gives the sauce a more meaty flavor, and the sauce is strained afterward so the meat and onion are removed.
How long should the sauce cook?
After the boiling milk is thinned in, the sauce should simmer for 1/4 hour (15 minutes). Then it is strained, and the cream is thinned in little by little with a boil between each addition. The total time is about 40 minutes.
What is added at the very end?
When finishing, lemon juice and 1 teaspoon cold butter are added. The butter is stirred in off the boil and gives the sauce shine and body.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 338, and is calculated for 8 servings.

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