Cheese sauce is a simple white sauce of butter, flour and boiling milk, salted and served with grated cheese sprinkled over. Stirred with thick onion purée it becomes sauce Soubise. From Erken's Stor kokebok (1949), p. 381.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 381 (falt i det fri)
Erken suggests the sauce for fish, cold roast veal and cauliflower, and as the base for sauce Soubise with mutton chops.
Mix butter and flour
Work the butter and flour together.
Add milk and boil
Thin with the boiling milk, bring to the boil and salt to taste.
Sprinkle cheese
Sprinkle the grated cheese over as the sauce is served.
Serve
Serve with fish, cold roast veal and cauliflower. Stir in a thick onion purée for sauce Soubise, for example with mutton chops.
"Del." is converted to dl.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Ost
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
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!
