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Sauce à la génoise

Erken's sauce à la génoise (1914): a butter-based brown sauce with chopped ham, thinned with fish marinade, bouillon and red wine, thickened with egg yolk and seasoned with lemon, anchovy butter and paprika. Served with fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 105 (falt i det fri)

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About the dish

A fine, wine-based sauce for boiled or steamed fish, from the fish chapter in "Stor kokebok" (1914). The marinade from the fish is used as stock, as Erken often recommends.

How to make it

  1. 1

    Sauté the ham

    Melt the butter in a pot and stir in the finely chopped ham.

  2. 2

    Stir in the flour

    Sprinkle in the flour and let it simmer for 5 minutes.

  3. 3

    Thin and cook

    Thin with fish stock, bouillon and red wine. Let the sauce simmer for about 15 minutes, and strain it.

  4. 4

    Liaison

    Bring the sauce to a boil again, take it off the heat and thicken with the egg yolk.

  5. 5

    Season

    Add lemon juice, anchovy butter, paprika and salt to taste. Serve warm with fish.

Changes from the original

Converted "del." to deciliters and interpreted "1 i 1." as 1/4 liter marinade/fish stock. "1 anchovy butter" is interpreted as 1 teaspoon anchovy butter. Modern units and Norwegian in the ingredient list and steps; the original language is kept in the transcription.

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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. 105) → 1949 (korrekturlest, s. 130)~40% av teksten endretfjernetlagt til
60 gr. smør 60 gr. hvetemel 1/4 ½ l. av fiskemarinaden 1 del. buljong 2 del. rødvin 1 spiseskefuld spiseskjefull hakket, mager skinke 1 eggeblomme 1 teske citronsaft eggeplomme ½ teskje sitronsaft 1 teske — ansjossmør paprika salt. Smørret Smøret smeltes, og heri røres skinken; melet drysses i, smaakoker småkoker i 5 minutter, spædes spes med kraften og vinen, smaakoker 1/4 småkoker ¾ time, siles. Sausen gives gis igjen et opkok, jevnes med eggeblommen eggeplommen og tilsættes citron, tilsettes sitron, ansjossmør samt paprika og salt efter smak. Vær forsiktig med paprika!

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Frequently asked questions

What kind of sauce is this, and what is it used for?
It is a brown, wine-based butter sauce (thickened with butter and flour) for fish. It is intended for 6 servings and made from the fish marinade, bouillon and red wine.
How long does the sauce take?
Around 35 minutes in all: the flour and ham simmer 5 minutes in the butter, then the sauce simmers about a quarter of an hour after the stock and wine are added – then it is strained and brought to a boil before the liaison.
How is the sauce thickened, and what is it seasoned with?
After straining and boiling, it is thickened with 1 egg yolk. Seasoning: 1 teaspoon lemon juice, 1 teaspoon anchovy butter, plus paprika and salt to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 105.

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