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Sauce à la Toulouse

Classic French sauce à la Toulouse from Erken's Stor kokebok 1914: a roux moistened with chicken stock, reduced with mushroom and truffle trimmings, strained, and finished with chopped mushrooms and truffles steamed in white wine.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 341 (falt i det fri)

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About the dish

One of the classic French sauces in Erken's sauce chapter, intended for fine ragouts and poultry dishes. Truffles and mushrooms were luxury goods that particularly belonged to party food.

How to make it

  1. 1

    Stir butter and flour together

    Stir the butter and wheat flour together into a smooth paste in a pot.

  2. 2

    Moisten with the stock

    Moisten a little at a time with the chicken stock. Add the mushrooms and the truffle trimmings.

  3. 3

    Reduce and strain

    Let the sauce reduce well until it is suitably thick and flavorful, and strain it.

  4. 4

    Steam mushrooms and truffles

    Chop the mushrooms and truffles and steam them in 1 dl white wine.

  5. 5

    Finish

    Stir the mushroom and truffle mixture into the strained sauce and season to taste.

Changes from the original

Quantities have been converted to modern units (dl instead of "del."), "wheat flour" kept as wheat flour. The method is divided into numbered steps. The wine amount (1 dl white wine) has been added to the ingredient list, as it only appeared in the running text.

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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. 341) → 1949 (korrekturlest, s. 376)~30% av teksten endretfjernetlagt til
(Sauce à la Toulouse.) Ingrediensliste: 40 gr. smør 40 gr. hvetemel 1 l. hønsekraft 12 champignons 3 trøfler. Fremgangsmåte: Smør og mel røres sammen, spædes spes med kraften, tilsættes tilsettes champignons og trøffelavfald, trøffelavfall, koker godt ind, inn, siles. Champignons og trøfler hakkes og dampes i 1 1/2 del. hvit vin, røres i sausen.

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Frequently asked questions

What is the base of the sauce?
A white roux-based sauce: 40 g butter and 40 g wheat flour are stirred together and moistened with 1 liter of chicken stock. The stock gives the sauce all its flavor, so use a good, strong chicken stock.
Why is the sauce cooked with mushroom and truffle trimmings before straining?
The trimmings from the mushrooms and truffles are used to draw flavor into the sauce while it reduces well. The sauce is then strained, and the nice pieces of mushroom and truffle are chopped, steamed in a little white wine and stirred in at the end.
How much mushroom and truffle is needed, and how long does the sauce take?
The recipe uses 12 mushrooms and 3 truffles for 4 servings, and counts on about 40 minutes in all - mostly for the reduction.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 341.

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