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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 133) → Modernised~89% of the text changedremovedadded
50 gr. smør g smør. 50 gr. hvetemel 1/2 l. g hvetemel. 1 l ålekraft (kokekraften fra ålen). 1 teskje ts karri. Smøret smeltes, irøres melet, koker uten å brunes 2 å 3 minutter, tilsettes kraften Rør smør, mel og røres karri sammen til det koker. Småkoker en jevn masse.. Spe med den kokende ålekraften under omrøring til sausen er jevn.. La sausen småkoke i 5 minutter, tilsett salt, pepper efter smak. minutter.. Varm ålestykkene i sausen før servering.

Note on Modernised

Mål er beholdt i gram og liter. «Aalekraft» er forklart som kokekraften fra ålen. Trykkfeilen «vannes» er tolket som «varmes».

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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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