Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 338)~80% of the text changedremovedadded
60 g smør. gr. smør 40 g hvetemel. gr. hvetemel 50 g kalvekjøtt (skåret i små biter). 0,5 ts gr. kalvekjøt 1/2 teske finhakket løk (finhakket). 7 dl del. melk (kokende). 1 dl fløte. salt (etter smak). pepper (etter smak). sitronsaft (etter smak). citronsaft 1 ts smør (kaldt, til anretningen). Skjær kalvekjøttet i små biter del. fløte. Kjøttet skjæres smaat op og brun det brunes i smøret smørret sammen med den hakkede løken.. Rør inn løk, tilsættes melet, la det avkjøles litt.. Spe og spædes med den kokende melken, tilsett krydder og la sausen småkoke et kvarter.. Sil sausen og ha den melk, tilsættes krydder, smaakoker 1/4 time. Siles, haves tilbake i gryten.. Spe gryten, spædes litt etter efter litt med fløten, og fløten; gi sausen et oppkok mellom opkok mellem hver gang.. Smak til med sitronsaft gang fløten spædes i. Ved anretningen tilsættes citronsaft og rør inn 1 ts kaldt smør rett før servering. teske koldt smør.

Note on Modernised

«del.» er tolket som desiliter, mål oppgitt i gram og desiliter. Fremgangsmåten er skrevet om til moderne norsk og delt i trinn; teskje kaldt smør til slutt er ført opp som egen ingrediens.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!