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Sauce à la financière

Sauce à la financière from Erken 1914 (a rich French ragout sauce): a brown butter-flour roux moistened with meat juices, cooked for 10 minutes and finished with madeira, cooked mushrooms, truffles, salted tongue and chicken cut into strips; kept warm in a water bath.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 337 (falt i det fri)

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About the dish

A rich, ragout-like sauce from the sauce chapter of "Stor kokebok" (1914), in the French style with madeira, mushrooms, truffles, salted tongue and chicken. Typically used for fine meat dishes, vol-au-vent and pie.

How to make it

  1. 1

    Brown roux

    Brown the butter and flour well together.

  2. 2

    Moisten and cook

    Moisten with the meat juices and let the sauce simmer for 10 minutes.

  3. 3

    Additions

    Add the madeira, cooked mushrooms, truffles, salted tongue and chicken cut into strips.

  4. 4

    Keep warm

    Bring the sauce quickly to a boil and keep it warm in a hot water bath until it is to be served.

Changes from the original

Measurements have been converted to modern units (dl), "salt tongue" is written as salted tongue, and the method is divided into numbered steps. The amounts of mushrooms, truffles, tongue and chicken are not given in the original and are therefore left without measurements.

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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. 337) → 1949 (korrekturlest, s. 373)~82% av teksten endretfjernetlagt til
30 gr. smør 30 gr. hvetemel ½ l. Yz 1. sky 1 del. x dd. madeira champignons trøfler salt tunge hønsekjøt. Smør hønsekjøtt. Hønsebuljongen og mel langbrunes, spædes med skyen, smaakoker i 10 minutter, tilsættes vinen champignonsaften settes over varmen, en tredjedel innkokes. 30 gr. smør og melet røres sammen et par minutter, tilsettes salt, pepper, champignons kokt, salt tunge og hønsekjøt, skaaret i strimler. Gives et raskt opkok kalvebuljongen, småkoker 1½ time. Hønsebuljongen og holdes varm i varmt vandbad, champignonsaften koker inn til sausen skal serveres. spes derefter i sausen; fløten tilsettes skjevis, og tilsist røres smøret i.

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Frequently asked questions

What is a sauce à la financière?
It is a brown sauce from Schønberg Erken's "Stor kokebok" (1914, p. 337), made from a well-browned roux moistened with meat juices, seasoned with madeira and filled with strips of cooked mushroom, truffle, salted tongue and chicken.
How long should the sauce cook?
After the roux (30 g butter and 30 g wheat flour) is moistened with ½ liter of meat juices, the sauce simmers for 10 minutes. Then the wine and the garnish are added, and the whole thing is brought quickly to a boil.
How do I keep the sauce warm until serving?
The recipe recommends placing the sauce in a hot water bath after it comes to a boil, and keeping it warm there until it is to be served.
How much madeira is used?
1 deciliter of madeira, added after the 10 minutes of simmering - not before, so that the wine flavor is preserved.

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