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Shrimp sauce II (sauce crevettes)

Shrimp sauce II is white sauce with cream and fish stock reduced to 1/2 l, then stirred with shrimp butter, shrimp, sherry, paprika and salt. From Erken's Stor kokebok (1949), p. 375.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 375 (falt i det fri)

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About the dish

Shrimp sauce is one of the white sauces that go with fish, and the book has several versions. This one is richer than the basic sauce, with cream, fish stock and shrimp butter.

How to make it

  1. 1

    Reduce

    Add the cream and fish stock to the white sauce. Boil down to 1/2 l.

  2. 2

    Season

    Take the sauce off the heat and stir in the shrimp butter, shrimp, sherry, paprika and salt to taste.

  3. 3

    Keep warm

    Keep the sauce warm in a bain-marie until serving.

Changes from the original

Measures are given in modern units. The text does not say how much sherry, so it is written as to taste.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 375) → Modernised~78% of the text changedremovedadded
½ l. 0,5 l hvit saus saus. 1 dcl. fløte 1½ dcl. fiskebuljong dl fløte. 1,5 dl fiskebuljong. 60 gr. rekesmør ½ l. reker g rekesmør. 0,5 l reker. sherry (etter smak). salt paprika. Den hvite saus tilsettes (etter smak). paprika (etter smak). Ha fløten og fiskebuljongen, koker fiskebuljongen i den hvite sausen. La den koke inn til ½ l., tas l.. Ta sausen av varmen og irøres rør inn rekesmør, reker, vin, sherry, paprika og salt efter smak. Holdes etter smak.. Hold sausen varm i vannbad. vannbad til servering.

Note on Modernised

Mål er skrevet i moderne enheter. Teksten sier ikke hvor mye sherry, så det er skrevet «etter smak».

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Frequently asked questions

What is shrimp butter?
The book lists 60 g of shrimp butter, stirred in together with the shrimp. It is butter flavoured with shrimp.
How is the sauce kept warm?
The book says to keep it warm in a bain-marie.

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