Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 46 (falt i det fri)
Make the roux
Brown the butter and stir in the flour.
Thin and cook
Thin with the strained, skimmed stock from the roast and add the wine. Simmer for 5 minutes and skim. Season with salt to taste.
Colour and thin out
You can add 1 tsp caramel colouring for colour. If the stock has reduced a lot, thin with extra stock.
1904 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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