Cold game sauce is made from strong gravy with gelatine added, stirred until cold and mixed with stiffly whipped cream, seasoned with salt and sugar. It is served with cold fowl and game pâté. From Erken's Stor kokebok (1949), pp. 387-388.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)
A cold, lightly set sauce for fowl and pâté, based on meat gravy.
Gelatine in gravy
Add the gelatine to the gravy and stir until cold.
Cream
Fold the stiffly whipped cream into the gravy.
Season
Season with salt and sugar.
Serve
Serve with cold fowl, game pâté and the like.
The recipe appears twice (pp. 387 and 388) and has been merged; "2%" dl in one text is read as 2.5 dl. "Pl." is read as one gelatine leaf.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Kremfløte
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