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)
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.
Reduce
Add the cream and fish stock to the white sauce. Boil down to 1/2 l.
Season
Take the sauce off the heat and stir in the shrimp butter, shrimp, sherry, paprika and salt to taste.
Keep warm
Keep the sauce warm in a bain-marie until serving.
Measures are given in modern units. The text does not say how much sherry, so it is written as to taste.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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