Should I use stock or milk?

Both work. The recipe calls for 6 dl warm stock or milk — stock gives a stronger flavor and suits meat and fish, milk gives a milder sauce.

How long should the sauce cook?

The flour, curry and celery simmer a few minutes in the butter before you thin with the warm liquid. Then the sauce simmers for 10 minutes, is strained, and given a quick boil again in the pot.

Why is the sauce strained?

The finely chopped celery has given off its flavor during cooking, and straining produces a completely smooth sauce. After straining, the sauce is given a boil before serving.

How strong does the curry flavor become?

Mild — the recipe uses only 1 teaspoon of curry to 6 dl of liquid. The curry is sautéed in the butter-and-flour mixture first, which develops the flavor. Adjust to taste.

Curry Sauce (sauce currie)

Name: Curry Sauce (sauce currie)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 40 g butter; 40 g wheat flour; 6 dl meat stock or milk (warm); 1 tbsp celery, finely chopped; 1 tsp curry; salt

Curry sauce from 1914: a butter roux with curry and finely chopped celery thinned with warm stock or milk, simmered 10 minutes, strained and brought to a boil again.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 344 (falt i det fri)

Be the first to rate

About the dish

Curry entered Norwegian cookbooks by way of English cooking, and Erken places this spiced base sauce among the warm sauces, typically for poultry, fish or boiled meat.

How to make it

1
Roux
Melt the butter and stir in the flour. Add the curry and finely chopped celery, and let it simmer a few minutes.
2
Thin
Thin with the warm stock or milk and let the sauce simmer for 10 minutes.
3
Strain and boil
Strain the sauce, return it to the pot and bring it to a boil. Season with salt.

Changes from the original

Measurements are given in modern units (g, dl). The method is divided into numbered steps.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 379) → 1914 (proofread, p. 344)~30% of the text changedremovedadded

40 gr. smør 40 gr. hvetemel 6 del. kraft eller melk 1 ~~spiseskjefull~~ spiskefuld finhakket selleri 1 ~~teskjefull~~ teskefuld karri ~~salt.~~ salt Melet røres i det smeltede smør, ~~tilsettes~~ tilsættes karri og selleri, ~~småkoker~~ smaakoker nogen minutter, ~~spes~~ spædes med den varme melk eller kraft, ~~småkoker~~ smaakoker i 10 minutter. Siles. Sausen ~~has~~ haves tilbake i gryten, ~~gis~~ gives et opkok.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Should I use stock or milk?: Both work. The recipe calls for 6 dl warm stock or milk — stock gives a stronger flavor and suits meat and fish, milk gives a milder sauce.
How long should the sauce cook?: The flour, curry and celery simmer a few minutes in the butter before you thin with the warm liquid. Then the sauce simmers for 10 minutes, is strained, and given a quick boil again in the pot.
Why is the sauce strained?: The finely chopped celery has given off its flavor during cooking, and straining produces a completely smooth sauce. After straining, the sauce is given a boil before serving.
How strong does the curry flavor become?: Mild — the recipe uses only 1 teaspoon of curry to 6 dl of liquid. The curry is sautéed in the butter-and-flour mixture first, which develops the flavor. Adjust to taste.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!