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Cold game sauce

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)

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About the dish

A cold, lightly set sauce for fowl and pâté, based on meat gravy.

How to make it

  1. 1

    Gelatine in gravy

    Add the gelatine to the gravy and stir until cold.

  2. 2

    Cream

    Fold the stiffly whipped cream into the gravy.

  3. 3

    Season

    Season with salt and sugar.

  4. 4

    Serve

    Serve with cold fowl, game pâté and the like.

Changes from the original

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.

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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
Modernised → 1949 (proofread, p. 387)~88% of the text changedremovedadded
4 dl dl. sterk sky. sky 1 stk gelatinplate (bløtlagt). 2,5 dl stivpisket fløte. pl. gelatin 2 1/2 del. stivvispet fløte salt (etter smak). sukker (etter smak). Tilsett gelatinen i skyen, og rør Skyen tilsettes gelatinen, røres til den er kald.. Vend kold, tilsettes den stivpiskede fløten inn i skyen.. Smak til med salt og sukker.. Server stivvispede fløte. Salt, sukker efter smak. Serveres til kald fugl, kold fugl; fuglepostei og lignende. etc.

Note on Modernised

Oppskriften står to ganger (s. 387 og 388) og er slått sammen; «2% del.» i den ene teksten er lest som 2½ dl. «Pl.» er tolket som én gelatinplate.

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Frequently asked questions

Why gelatine?
The gelatine sets the gravy enough to be mixed with the whipped cream.
What is the sauce served with?
Cold fowl and game pâté.

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