Erken's madeira sauce II: ½ liter brown sauce reduced over high heat until nearly stiff, taken off the heat, 1 dl madeira stirred in, the sauce strained and kept warm without boiling; often with truffles.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 336 (falt i det fri)
Erken's simpler variant of madeira sauce, made from ready brown sauce that is reduced vigorously. The wine is stirred in after the pot is taken off the heat, so the aroma is preserved.
Reduce the sauce
Reduce the brown sauce over high heat until it is nearly stiff.
Stir in the wine
Take the pot off the heat at once and stir in the madeira.
Strain and keep warm
Strain the sauce and keep it warm, but it must not boil any more. Truffles are often used in madeira sauce.
Measures are given in liters and dl, and the method is broken into numbered steps. No ingredients have been changed.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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