What is tartar butter II served with?

It is served with fish. The butter is chilled before serving, so it becomes firm and cold.

Which herbs go in the recipe?

One tablespoon chopped tarragon leaves, one tablespoon chopped chervil, one tablespoon chopped parsley and a knife-tip of onion. Everything is blanched and dried on a cloth before it is pounded with 30 g butter.

Why is the herb mixture pressed through a fine sieve?

To get a completely smooth, green butter mass without fibers. Then it is mixed with 2 deciliters of white sauce made with fish stock and seasoned with pepper, salt and cayenne.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 348.

Tartar Butter II

Tartar butter II: blanched herbs and onion are pounded with butter, pressed through a sieve and mixed into a white sauce made with fish stock, seasoned with pepper, salt and cayenne and served well chilled with fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 348 (falt i det fri)

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About the dish

A finer, green variant of tartar butter in which blanched herbs are pounded with butter, strained and mixed into a white sauce cooked with fish stock. The sauce is chilled well ("frozen") before being served with fish.

How to make it

1
Blanch the herbs
Blanch the tarragon leaves, chervil, parsley and onion quickly in boiling water. Lay them out on a cloth to dry.
2
Pound with butter
Pound the herbs together with the butter and press the mixture through a fine-meshed sieve.
3
Mix into the sauce
Mix the herb butter with the white sauce and season with pepper, salt and cayenne.
4
Chill
Chill the sauce well before serving it with fish.

Changes from the original

Modern measurements (g, dl, tbsp). "Haarsigt" = fine-meshed sieve, "forvelles" = blanched. The onion has been carried into this recipe because the method mentions it. "Frozen" interpreted as chilling the sauce well.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 348) → 1949 (korrekturlest, s. 385)~90% av teksten endretfjernetlagt til

1 ~~spiseskefuld hakkede estragonblade~~ del. ekte majones 1/2 teskje finhakket estragon 1 ~~spiseskefuld hakket~~ — — kjørvel 1 — — persille 1 knivsod løk 30 gr. smør 2 del. hvit saus (laget med fiskekraft) pepper salt cayenne. Estragonblade, kjørvel, persille og løk forvelles, lægges op paa et klæde for at tørres. Grønsakerne støtes derefter med smørret og presses gjennem haarsigt; blandes med den hvite saus og krydres — pikles agurker. Den ferdiglagede majones røres sammen med ~~pepper, salt og cayenne. Fryses og serveres til fisk.~~ de hakkede grønnsaker.

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Frequently asked questions

What is tartar butter II served with?: It is served with fish. The butter is chilled before serving, so it becomes firm and cold.
Which herbs go in the recipe?: One tablespoon chopped tarragon leaves, one tablespoon chopped chervil, one tablespoon chopped parsley and a knife-tip of onion. Everything is blanched and dried on a cloth before it is pounded with 30 g butter.
Why is the herb mixture pressed through a fine sieve?: To get a completely smooth, green butter mass without fibers. Then it is mixed with 2 deciliters of white sauce made with fish stock and seasoned with pepper, salt and cayenne.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 348.

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