How long should the truffle sauce cook?

It should only simmer for 5 minutes once everything is combined – the whole preparation takes about 15 minutes.

What is the sauce made of?

3 finely chopped truffles, 1 1/4 dl brown sauce, 1 1/4 dl tomato sauce, 1 tsp anchovy essence, 15 g cold butter and 1 dl sherry.

How do you go about it?

The truffles are finely chopped and placed in a pot, the sherry is poured over, then brown sauce, tomato sauce, anchovy essence and the cold butter are added before everything simmers for 5 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 336, where it is called sauce aux truffes.

Truffle sauce (sauce aux truffes) (brun saus)

Name: Truffle sauce (sauce aux truffes) (brun saus)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs truffles; 1.25 dl brown sauce (ready-made); 1.25 dl tomato sauce; 1 tsp anchovy essence; 15 g cold butter; 1 dl sherry

Erken's truffle sauce: 3 finely chopped truffles simmered 5 minutes in 1 dl sherry with 1¼ dl brown sauce, 1¼ dl tomato sauce, 1 tsp anchovy essence and 15 g cold butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 336 (falt i det fri)

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About the dish

A finer party sauce from the sauce chapter, built on ready-made brown sauce and tomato sauce. In 1914 truffles were a luxury used sparingly for festive dishes.

How to make it

1
Chop the truffles
Chop the truffles finely and place them in a pot.
2
Combine the sauce
Pour the sherry over the truffles, and add the brown sauce, tomato sauce, anchovy essence and the cold butter.
3
Bring to a simmer
Let the sauce simmer for 5 minutes before serving.

Changes from the original

Measurements are given in dl, g and tsp, and the method is divided into numbered steps. No ingredients have been changed or replaced.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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. 336) → 1949 (korrekturlest, s. 371)~37% av teksten endretfjernetlagt til

3 trøfler ~~1 1/4~~ 1¼ del. brun saus ~~1 1/4~~ 1¼ del. tomatsaus 1 ~~teske~~ teskje ansjosessens 15 gr. koldt smør 1 del. sherry. ~~Trøflerne~~ Trøflene hakkes fint, ~~lægges~~ legges i en gryte, ~~paaheldes~~ påhelles sherryen, ~~tilsættes~~ tilsettes den brune saus og tomatsausen, ~~ansjosessensen~~ ansjosessens og det kolde smør, ~~smaakoker~~ småkoker i 5 minutter.

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Frequently asked questions

How long should the truffle sauce cook?: It should only simmer for 5 minutes once everything is combined – the whole preparation takes about 15 minutes.
What is the sauce made of?: 3 finely chopped truffles, 1 1/4 dl brown sauce, 1 1/4 dl tomato sauce, 1 tsp anchovy essence, 15 g cold butter and 1 dl sherry.
How do you go about it?: The truffles are finely chopped and placed in a pot, the sherry is poured over, then brown sauce, tomato sauce, anchovy essence and the cold butter are added before everything simmers for 5 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 336, where it is called sauce aux truffes.

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