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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 376)~89% of the text changedremovedadded
(Sauce à la Toulouse.) Ingrediensliste: 40 g smør. gr. smør 40 g hvetemel. gr. hvetemel 1 l l. hønsekraft (reduseres kraftig inn). 12 stk sjampinjonger. champignons 3 stk trøfler (avskjæret brukes til å koke sausen). 1 dl hvitvin. Rør smør trøfler. Fremgangsmåte: Smør og hvetemel sammen til en jevn masse i en kjele.. Spe litt om litt mel røres sammen, spes med hønsekraften. Tilsett sjampinjongene kraften, tilsettes champignons og avskjæret av trøflene.. La sausen koke trøffelavfall, koker godt inn til den er passe tykk og smakfull, og sil den.. Hakk sjampinjongene inn, siles. Champignons og trøflene trøfler hakkes og damp dem dampes i 1 dl hvitvin.. Rør sopp- og trøffelblandingen inn 1/2 del. hvit vin, røres i den silte sausen og smak til. sausen.

Note on Modernised

Mengder er satt om til moderne enheter (dl i stedet for «del.»), «hvetemel» beholdt som hvetemel. Fremgangsmåten er delt i nummererte trinn. Vinmengden (1 dl hvitvin) er tatt inn i ingredienslisten, da den bare stod i brødteksten.

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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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