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Truffle sauce (sauce aux truffes) (brun saus)

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. 1

    Chop the truffles

    Chop the truffles finely and place them in a pot.

  2. 2

    Combine the sauce

    Pour the sherry over the truffles, and add the brown sauce, tomato sauce, anchovy essence and the cold butter.

  3. 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.

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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
Modernised → 1949 (proofread, p. 371)~81% of the text changedremovedadded
3 stk trøfler. 1,25 dl trøfler 1¼ del. brun saus (ferdigkokt). 1,25 dl tomatsaus. 1¼ del. tomatsaus 1 ts ansjosessens. teskje ansjosessens 15 g kaldt smør. gr. koldt smør 1 dl del. sherry. Hakk trøflene fint og legg dem Trøflene hakkes fint, legges i en gryte.. Hell sherryen over trøflene, gryte, påhelles sherryen, tilsettes den brune saus og tilsett brun saus, tomatsaus, tomatsausen, ansjosessens og det kalde smøret.. La sausen småkoke kolde smør, småkoker i 5 minutter før servering. minutter.

Note on Modernised

Mål er oppgitt i dl, g og ts, og fremgangsmåten er delt i nummererte trinn. Ingen ingredienser er endret eller erstattet.

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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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