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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. 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. 2

    Pound with butter

    Pound the herbs together with the butter and press the mixture through a fine-meshed sieve.

  3. 3

    Mix into the sauce

    Mix the herb butter with the white sauce and season with pepper, salt and cayenne.

  4. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 348) → Modernised~74% of the text changedremovedadded
1 spiseskefuld ss hakkede estragonblade estragonblad. 1 spiseskefuld ss hakket kjørvel kjørvel. 1 — — persille ss hakket persille. 1 knivsod løk knivsspiss finhakket løk. 30 gr. smør g smør. 2 del. dl hvit saus (laget (kokt med fiskekraft) fiskekraft). pepper (etter smak). salt cayenne. Estragonblade, (etter smak). cayennepepper (etter smak). Blancher estragonblad, kjørvel, persille og løk forvelles, lægges op paa raskt i kokende vann. Legg dem opp på et klæde klede for at tørres. Grønsakerne støtes derefter å tørke.. Støt urtene sammen med smørret smøret og presses gjennem haarsigt; blandes press blandingen gjennom en finmasket sil.. Bland urtesmøret med den hvite saus sausen og krydres krydre med pepper, salt og cayenne. Fryses og cayenne.. Avkjøl sausen godt før den serveres til fisk.

Note on Modernised

Moderne mål (g, dl, ss). «Haarsigt» = finmasket sil, «forvelles» = blancheres. Løken er ført til denne oppskriften fordi fremgangsmåten nevner den. «Fryses» tolket som å kjøle sausen godt ned.

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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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