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Curry Sauce for Boiled Eel

Curry sauce for boiled eel from Erken 1914: 50 g butter, 50 g flour and 1 tsp curry thinned with 1 liter of boiling eel stock and simmered 5 minutes; the eel pieces are warmed in the sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 109 (falt i det fri)

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About the dish

One of the two sauces Erken recommends for boiled eel. At this time curry was a common spice blend in Norwegian upper-class kitchens, often used with oily fish.

How to make it

  1. 1

    Stir together

    Stir the butter, flour and curry together into a smooth paste.

  2. 2

    Thin out

    Thin with the boiling eel stock while stirring until the sauce is smooth.

  3. 3

    Simmer

    Let the sauce simmer for 5 minutes.

  4. 4

    Serve

    Warm the eel pieces in the sauce before serving.

Changes from the original

Measurements are kept in grams and liters. "Aalekraft" is explained as the cooking liquid from the eel. The typo "vannes" is interpreted as "varmes" (warmed).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 109) → 1949 (korrekturlest, s. 133)~80% av teksten endretfjernetlagt til
50 gr. smør 50 gr. hvetemel 1 1/2 l. aalekraft ålekraft 1 teske karri Smør, mel teskje karri. Smøret smeltes, irøres melet, koker uten å brunes 2 å 3 minutter, tilsettes kraften og karri røres sammen, spædes med den kokende kraft; smaakoker til det koker. Småkoker i 5 minutter. Aalestykkerne varmes i sausen. minutter, tilsett salt, pepper efter smak.

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Frequently asked questions

Which stock should be used in the sauce?
The stock from the cooked eel – 1 liter of eel stock. It is used boiling hot when thinning the butter, flour and curry mixture.
How long should the sauce cook?
It should simmer for 5 minutes after the stock has been stirred in. The eel pieces are then warmed in the sauce.
How much curry goes in?
1 teaspoon of curry to 50 g butter, 50 g wheat flour and 1 liter of eel stock. The recipe is intended for 4 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 109.

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