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Spanish sauce

Spanish sauce from Erken 1914: a roux of 50 g butter and 25 g flour thinned with 2.5 dl milk and 2.5 dl boiling cream, reduced by half and seasoned with parsley, anchovy butter, lobster coloring, and salt. Served with fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 130 (falt i det fri)

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About the dish

A rich, reduced cream sauce for fish from the fish chapter of "Stor kokebok" (1914). Anchovy butter and lobster coloring (a red color cooked from lobster shells) were common finer flavor and color agents in the fish cookery of the time.

How to make it

  1. 1

    Make the roux

    Melt the butter and stir in the flour.

  2. 2

    Thin with milk

    Thin with the milk a little at a time while stirring and bring the sauce to a good boil.

  3. 3

    Reduce

    Add the boiling cream and reduce the sauce by half with constant stirring.

  4. 4

    Season and serve

    Just before serving, stir in the parsley, anchovy butter, and, if desired, a pinch of lobster coloring. Season with salt.

Changes from the original

Unclear quantities in the OCR are interpreted as ¼ l milk and ¼ l cream. "A pinch of lobster coloring" is kept, but marked as optional; anchovy butter can be replaced with butter mixed with anchovy fillet.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 130) → Modernisert~92% av teksten endretfjernetlagt til
50 gr. smør g smør. 25 gr. hvetemel ¼ l. melk ¼ l. fløte. Smørret smeltes, irøres melet, spædes g hvetemel. 2,5 dl melk. 2,5 dl fløte (kokende når den tilsettes). 1 ss finhakket persille. 1 ss ansjossmør (smør rørt med melken, gives finhakket ansjos). 1 knivsodd hummerfarge (valgfritt, for farge). salt (etter smak). Smelt smøret og rør inn melet.. Spe med melken litt om litt under omrøring og gi sausen et godt opkok, ispædes oppkok.. Tilsett den kokende fløte, indkokes under stadig omrøren fløten og kok sausen inn til det halve. Idet sausen skal serveres, irøres: 1 spiseske finhakket persille 1 — halve under stadig omrøring.. Rett før servering røres persille, ansjossmør 1 knivsod hummerfarve. Sausen saltes efter smak. og eventuelt en knivsodd hummerfarge inn. Smak til med salt.

Note til Modernisert

Utydelige mengder i OCR er tolket som ¼ l melk og ¼ l fløte. «Knivsodd hummerfarve» er beholdt, men merket som valgfri; ansjossmør kan erstattes med smør rørt med ansjosfilet.

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Frequently asked questions

What is "Spanish sauce" in this recipe?
A white base sauce of butter, wheat flour, milk, and cream reduced by half, finished with chopped parsley, anchovy butter, and a little lobster coloring. It is served with fish.
Why should the sauce be reduced by half?
Reducing it with constant stirring makes the sauce thicker and gives a stronger flavor. That is why the sauce takes around 30 minutes, even though the ingredients are few.
When are the parsley, anchovy butter, and lobster coloring added?
Only as the sauce is about to be served. Then 1 tablespoon finely chopped parsley, 1 tablespoon anchovy butter, and a pinch of lobster coloring are stirred in, and the sauce is salted to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 130. The quantity is figured for about 6 servings.

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