Cheese sauce for fish is a white sauce made with fish stock and cream, finished at the last moment with cayenne and plenty of grated sharp cheese and poured over fish on a dish or in a mould. From Erken's Stor kokebok (1949), pp. 387-388.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)
Erken urges the cook not to skimp on the cheese. The sauce is used for various fish dishes.
Make white sauce
Make a white sauce with fish stock and cream.
Add cheese
At the last moment stir in a little cayenne and the grated sharp cheese.
Serve
Serve with various fish dishes. Pour the sauce over the fish if it is on a dish or in a mould.
The recipe appears twice (pp. 387 and 388) and has been merged. "Teskålfull" (a teacup-ful) is kept as stated and no quantities are given in the original.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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