Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IX. Middag, s. 135 (falt i det fri)
Make the roux
Brown the butter with the flour and thin with the stock. Simmer for a quarter of an hour.
Finish
Add the strained pan juices from the roast, the wine, caramel colouring and the truffles cut into fine slices. Season with salt to taste.
Variation
Instead of truffles you can use olives (olive sauce).
1904 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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