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Caper sauce II for fish

Caper sauce II is a cream sauce of butter, flour and boiling cream, simmered for 10 minutes and seasoned with capers, vinegar and salt, finally enriched with cold butter. From Erken's Stor kokebok (1949), p. 377.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 377 (falt i det fri)

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About the dish

A cream-based version of caper sauce intended for fish.

How to make it

  1. 1

    Make a roux

    Stir the flour into the melted butter.

  2. 2

    Thin and cook

    Thin with the boiling cream and simmer the sauce for 10 minutes.

  3. 3

    Season

    Add the capers, vinegar and salt.

  4. 4

    Finish

    Finally stir in 25 g cold butter.

Changes from the original

"Del." is converted to dl. Vinegar and salt are given as "to taste" because the original states no amounts.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 377) → Modernised~81% of the text changedremovedadded
100 gr. smeltet g smør (smeltet). 25 gr. hvetemel g hvetemel. 5 del. kokende dl fløte (kokende). 1 spiseskje kapers ss kapers. eddik salt. Melet røres (etter smak). salt (etter smak). 25 g kaldt smør (tilsettes til slutt). Rør melet i det smeltede smør, spes smøret.. Spe med fløten, småkoker den kokende fløten og la sausen småkoke i 10 minutter; tilsettes det øvrige; tilsist minutter.. Tilsett kapers, eddik og salt.. Rør til slutt inn 25 gr. koldt g kaldt smør.

Note on Modernised

«Del.» er omregnet til dl. Eddik og salt er satt til «etter smak» fordi originalen ikke angir mengde.

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Frequently asked questions

What is the sauce served with?
Fish, according to the title.
When is the cold butter added?
At the very end, after the capers, vinegar and salt are stirred in.

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