Rørt smør from 1900, a white base sauce: half of 35 g butter is melted, 20 g wheat flour stirred in, thinned with 7.5 dl milk (or 2.5 dl cream + 5 dl milk), brought to a boil, salted to taste. The rest of the butter is stirred in off the heat.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 182 (falt i det fri)
En enkel hvit grunnsaus – smørjevning spedd med melk (eventuelt melk og fløte) – som legger grunnlaget for mange andre sauser. Den siste smørklatten røres inn utenom varmen for glans og fylde. Fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900).
Make the roux
Melt half the butter in a pot and stir in the flour to make a smooth roux.
Thin with milk
Thin gradually with the milk and bring the sauce to a boil. For a richer sauce, you can thin with 2.5 dl cream and 5 dl milk instead of milk alone.
Season to taste
Add salt to taste.
Stir in the rest of the butter
Take the pot off the heat when the sauce is done, and stir in the rest of the butter.
Mål modernisert (gr→g, l→dl; 3/4 l = 7,5 dl, 1/4 l = 2,5 dl, 1/2 l = 5 dl). Ingen priser i originalen. Metode uendret.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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Note til Modernisert
Mål modernisert (gr→g, l→dl; 3/4 l = 7,5 dl, 1/4 l = 2,5 dl, 1/2 l = 5 dl). Ingen priser i originalen. Metode uendret.
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