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Parsley Sauce for Boiled Eel

Parsley sauce for boiled eel from Erken 1914: a roux of 50 g butter and 50 g flour thinned with 1 liter eel stock (the cooking liquid from the eel), simmered 5 minutes, seasoned with salt and pepper, with 1 tbsp finely chopped parsley stirred in just before serving to preserve the color.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 109 (falt i det fri)

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About the dish

Erken's second sauce suggestion for boiled eel. Note her advice to add the parsley only at serving to preserve its green color – a principle that still holds.

How to make it

  1. 1

    Make the roux

    Melt the butter and stir in the flour. Let it cook without browning for 2–3 minutes.

  2. 2

    Thin

    Add the eel stock and stir until the sauce boils.

  3. 3

    Simmer and season

    Let the sauce simmer for 5 minutes and season with salt and pepper.

  4. 4

    Parsley

    Stir in the finely chopped parsley only just as the sauce is about to be served; if the parsley boils in the sauce, it loses some of its green color.

Changes from the original

Measurements are kept in grams and liters, with "eel stock" explained as the cooking liquid from the eel. Otherwise unchanged.

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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. 109) → 1949 (korrekturlest, s. 133)~35% av teksten endretfjernetlagt til
50 gr. smør 50 gr. hvetemel 1 1/2 l. aalekraft ålekraft 1 spiseske spiseskje finhakket persille salt pepper Smørret pepper. Smøret smeltes, irøres melet, koker uten at å brunes 2 à å 3 minutter, tilsættes tilsettes kraften og røres, røres til det koker. Smaakoker Småkoker i 5 minutter, tilsæt tilsett salt, pepper efter smak. Persillen haves i, hases i idet sausen skal serveres. Koker persillen i sausen, vil den miste noget av sin grønne farve.

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Frequently asked questions

Why should the parsley be added only at the very end?
Because the parsley loses some of its fresh green color if it boils in the sauce. Stir it in just as the sauce is about to be served.
What is eel stock, and can I use something else?
Eel stock is the cooking water from the boiled eel, which gives the sauce a fish flavor. If you don't have enough, you can use other fish stock, but the eel's own liquid matches the dish best.
How long should the roux (butter and flour) cook?
The butter is melted, the flour stirred in and cooked 2–3 minutes without browning. After the stock is added and the sauce boils, it simmers for 5 minutes.
What is the ratio of the ingredients?
50 g butter, 50 g wheat flour and 1 liter eel stock, plus 1 tablespoon finely chopped parsley and salt and pepper to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 109.

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