Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 105) → Modernised~84% of the text changedremovedadded
60 gr. smør g smør. 60 gr. hvetemel 1/4 l. g hvetemel. 2,5 dl fiskekraft av fiskemarinaden marinaden (1/4 liter). 1 del. buljong dl buljong. 2 del. rødvin dl rødvin. 1 spiseskefuld hakket, ss mager skinke (finhakket). 1 eggeblomme stk eggeplomme. 1 teske citronsaft ts sitronsaft. 1 teske ansjossmør ts ansjossmør. paprika salt. Smørret smeltes, (etter smak). salt (etter smak). Smelt smøret i en kjele og heri røres skinken; rør inn den finhakkede skinken.. Dryss melet drysses i, smaakoker i og la det småkoke i 5 minutter, spædes minutter.. Spe med kraften fiskekraft, buljong og vinen, smaakoker 1/4 time, siles. Sausen gives igjen rødvin. La sausen småkoke i ca. 15 minutter, og sil den.. Gi sausen et opkok, jevnes med eggeblommen oppkok igjen, ta den av varmen og tilsættes citron, ansjossmør samt jevn med eggeplommen.. Tilsett sitronsaft, ansjossmør, paprika og salt efter etter smak. Serveres varm til fisk.

Note on Modernised

Omregnet «del.» til desiliter og «1 i 1.» tolket som 1/4 liter marinade/fiskekraft. «1 ansjossmør» er tolket som 1 teskje ansjossmør. Moderne enheter og norsk i ingrediensliste og trinn; originalspråket beholdt i transkripsjonen.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!