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Game Sauce

Game sauce from Erken's Stor kokebok (1914): roasting juices thickened with sago flour, brought to a boil with tomato paste, mounted with cold butter and stiffly whipped cream, seasoned with salt and redcurrant jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 299 (falt i det fri)

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About the dish

A classic accompanying sauce for game roast in Henriette Schønberg Erken's Stor kokebok (1914). The sauce is built on roasting juices from the game, thickened with sago flour and mounted with cold butter.

How to make it

  1. 1

    Make the slurry

    Stir the sago flour into 1/2 dl cold water to make a smooth slurry.

  2. 2

    Bring to a boil

    Mix the slurry with the roasting juices, pour everything into a pot and bring it to a boil together with the tomato paste.

  3. 3

    Mount the sauce

    Take the pot off the heat and stir in the cold butter a little at a time.

  4. 4

    Finish

    Finally, fold in the stiffly whipped cream. Season with salt and a little redcurrant jelly. Serve immediately with the game roast.

Changes from the original

Quantities converted to modern units (deciliters, tablespoons, grams). Sago flour can be replaced with cornstarch. Redcurrant jelly and salt are given as seasonings to taste.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 299) → 1949 (korrekturlest, s. 372)~91% av teksten endretfjernetlagt til
40 (Sauce venaison.) 30 gr. smør 15 2 spiseskjefulle olje 250 gr. sagomel 3 mirepoix 30 gr. smør 30 gr. hvetemel ¾ del. sky 1 spiseske tomatpuré viltsky 1 spiseske stivvispet fløte Sagomelet utrøres spiseskjefull ripsgelé 2 spiseskjefulle rå fløte. Mirepoix II uten smør og madeira skjæres i 1/2 del. koldt vand, terninger og denne jevning blandes med skyen, heldes brunes lett i gryte 30 gr. smør og gives et opkok sammen med tomatpuréen. Det kolde oljen, tilsettes derefter viltskyen, småkoker 1 time. Siles. 30 gr. smør røres i samt tilsidst den stivvispede fløte, salt kan tilsættes og litt ribsgelé. melet langbrunes, spes med viltskyen, småkoker. Ripsgeléen opløses og blandes med fløten; denne blanding må først tilsettes efterat sausen er tatt av varmen og umiddelbart før anretningen.

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Frequently asked questions

What is used to thicken this game sauce?
Sago flour – 15 grams is slaked in 1/2 deciliter of cold water and mixed with the juices (3 dl) before being brought to a boil.
When should the butter and cream be added?
After it comes to a boil. The cold butter (40 g) is stirred in first, and the stiffly whipped cream is folded in at the very end – the sauce should not boil after that.
How can the sauce be seasoned?
With 1 tablespoon of tomato paste boiled with the juices, and finally salt and a little redcurrant jelly to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 299. It is calculated for 4 servings and takes about 15 minutes.

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