Erken's cognac sauce 1914: an egg foam of 2 yolks and 75 g sugar blended into 150 g creamed butter, with ½ dl cognac added drop by drop. A cold butter sauce for warm fruit dishes, a close relative of English brandy butter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)
A cold, butter-based cognac sauce from the "Dessert Sauces" chapter (1914), intended as an accompaniment to warm fruit dishes and puddings — a close relative of English brandy butter.
Whisk the egg foam
Whisk the egg yolks and sugar pale and airy.
Cream the butter white
Cream the room-temperature butter until white and fluffy.
Mix
Add the egg foam to the butter a little at a time, and stir in the cognac teaspoon by teaspoon so the sauce does not separate. Season with a little mace if desired.
Serve
Serve at once with warm fruit dishes and puddings.
"Dairy butter" is unsalted butter; the washing-out of the butter is omitted since modern butter does not need it. The whisking time has been shortened with an electric whisk. Mace is given as optional.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
