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Truffle sauce (sauce aux truffes) (sjy)

Truffle Sauce I (1914): a long-browned butter roux thinned with rich pan juices, simmered 10 minutes and finished with sliced truffles, Madeira, tomato purée and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 335 (falt i det fri)

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About the dish

The first of two truffle sauces in the sauce chapter of 'Stor kokebok' (1914). Here Erken explains in detail how the butter roux should be slowly browned to give the finest brown sauce.

How to make it

  1. 1

    Slowly brown the roux

    Melt the butter in an iron pot and stir in the flour. Set the pot over fairly low heat or in a moderately hot oven so that the browning takes ½–1 hour. Stir now and then. Only this way do you get the finest and most flavorful browning.

  2. 2

    Thin the sauce

    Thin with the pan juices and let the sauce simmer over low heat for 10 minutes.

  3. 3

    Finish

    Add the sliced truffles, the Madeira, the tomato purée and salt to taste. Bring the sauce to a boil and serve.

Changes from the original

Measurements modernized to grams and deciliters. 'Sjy' is kept as the term for rich pan juices. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 335) → Modernisert~77% av teksten endretfjernetlagt til
30 gr. smør g smør. 30 gr. hvetemel g hvetemel. 4 del. sky dl sjy (kraftig stekesjy). 60 gr. g trøfler (oppskårne). 1 del. madeira dl madeira. 1 spiseskefuld tomatpuré salt. Smør og mel langbrunes, d. v. s. smørret smeltes, melet røres i, ss tomatpuré. salt (etter smak). Smelt smøret i en jerngryte og jerngryten sættes derefter rør inn melet. Sett gryten over ganske svak varme eller ind inn i en middels varm stekeovn, saaledes stekeovn slik at bruningen kan ta fra ½—1 time; rør tar ½–1 time. Rør av og til i gryten. Kun paa til. Bare på denne maate kan måten får man faa den peneste og mest velsmakende bruning bruningen.. Spe med sjyen og saus. Skyen spædes i, koker la sausen koke ved svak varme i 10 minutter. De opskaarne trøfler, vin, tomatpuré minutter.. Tilsett de oppskårne trøflene, madeiraen, tomatpuréen og salt efter smak tilsættes; etter smak. Gi sausen gives et opkok. oppkok og server.

Note til Modernisert

Mål modernisert til gram og desiliter. «Sky» er beholdt som betegnelse på kraftig stekesjy. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why does this sauce take so long?
Because the butter and flour are 'slowly browned.' The butter is melted, the flour stirred in, and the pot set over fairly low heat or in a moderately hot oven for ½–1 hour, stirring now and then. Only this way do you get the finest and most flavorful browning.
What is the sauce made of?
30 g butter, 30 g wheat flour, 4 dl pan juices, 60 g truffles, 1 dl Madeira, 1 tablespoon tomato purée and salt. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 335.
When should the truffles and the wine be added?
First the pan juices are stirred into the browned roux and simmered over low heat for 10 minutes. Then sliced truffles, Madeira, tomato purée and salt to taste are added, and the sauce is brought to a boil.

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