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Oyster Sauce (sauce aux huîtres)

Oyster sauce (sauce aux huîtres) from Erken 1914: a roux-based sauce of 60 g butter and flour thinned with chicken stock, fish stock, oyster liquor, lemon juice and cream, simmered ¼–½ hour, strained and enriched with 2 egg yolks, cold butter and cream, with 12–18 oysters in it. Served with fish fillets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 340 (falt i det fri)

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About the dish

One of the most festive sauces in the chapter: oyster sauce for fish fillets. In 1914 oysters were an available but fine ingredient, and both the oysters and the stock ("oyster liquor") from them are used in the sauce.

How to make it

  1. 1

    Make the roux

    Stir butter and flour together for 5 minutes and thin with the chicken stock.

  2. 2

    Cook the sauce

    Add the oyster liquor, fish stock, lemon juice and cream, and let the sauce simmer for ¼–½ hour.

  3. 3

    Strain and enrich

    Strain the sauce, reheat it and enrich it with the egg yolks, 30 g cold butter and a couple of spoonfuls of cream. The sauce must not boil after this.

  4. 4

    Season and add oysters

    Season with salt and paprika. Add 12–18 cleaned oysters to the sauce.

  5. 5

    Serve

    Serve with fish fillets.

Changes from the original

Measurements have been modernized (1 del. = 1 dl, teske = teaspoon, spiseske = tablespoon), "vannes igjen" is rendered as reheating the sauce, and "haarsigt"/straining is described in modern terms. The 30 g of cold butter for the liaison has been added to the ingredient list.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 340) → 1949 (korrekturlest, s. 376)~45% av teksten endretfjernetlagt til
(Sauce aux huitres.) Ingrediensliste: 60 gr. smør 60 gr. hvetemel ½ salt 1/4 l. hønsekraft 1 pepper 1/2 del. fiskekraft 3 spiseskefulde spiseskjefulle østerssaft 2 eggeblommer 1 eggeplommer 1/2 del. fløte 1 teske citronsaft salt pepper 1/2 teskje sitronsaft paprika. Fremgangsmåte: Smør og mel røres sammen i 5 minutter, spædes spes med kraften, tilsættes tilsettes østerssaften, fiskekraften, citronsaften sitronsaften og fløten; smaakoker ¼—½ småkoker i 1—1 1/2 time, siles, vannes varmes igjen og jevnes med eggeblommerne, eggeplommene, 30 gr. koldt smør og et par skeer skjeer fløte. Salt og paprika efter smak. 12—18 rensede østers lægges legges i. Serveres til fiskefileter.

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Frequently asked questions

How long should the sauce cook?
The sauce should simmer for 15–30 minutes after the roux has been thinned with the stock. It is then strained, reheated and enriched.
What is the sauce enriched with at the end?
With 2 egg yolks, 30 grams of cold butter and a couple of spoonfuls of cream. The sauce must not boil after the egg yolks are added, or it will separate.
How many oysters go in the sauce, and what is it served with?
12–18 cleaned oysters are added to the finished sauce. It is served with fish fillets.
Which kinds of stock are used?
Half a liter of chicken stock, 1 deciliter of fish stock and 3 tablespoons of oyster liquor, in addition to cream and a little lemon juice. Seasoned with salt, pepper and paprika.

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