Kalkun

Erken's festive recipe for a boned, truffle-larded turkey filled with finely ground chicken forcemeat stirred with cream over ice; browned and simmered in bouillon, covered, for 1½–2 hours, then roasted light brown in the oven and served with salad, peas, tomatoes, and French potatoes.

Erken's stuffed turkey with chestnuts: chestnuts are peeled after dipping in hot fat, cooked tender in stock, mixed with finely chopped pork to a stuffing, filled into the turkey, which is barded with pork slices, steamed, and finished in a hot oven with basting; served with browned potatoes, head lettuce, and pan juices or

A cross-reference in Erken's Stor kokebok (1914): galantine of turkey is made the same way as galantine of goose.

Turkey stuffed with veal forcemeat and roasted in the oven, arranged with a chipolata garnish: small cut-out carrots and turnips simmered in stock, mushrooms, and small fried forcemeat balls, with brown sauce strained over.

Turkey à la Milanaise from Erken's Stor kokebok: a stuffing of blanched sausage slices, cooked chestnuts, prunes, pears, and chopped turkey liver sautéed in butter and finished with white wine, placed in the skin pocket at the neck; the breast is covered with pork fat and the bird is roasted about 2 hours in a hot oven with frequent basting. Served with lettuce, tomatoes, pommes parisienne, and brown sauce.

Turkey à la reine from Erken's Stor kokebok 1914: a whole turkey rubbed with lemon, steamed tender in meat stock on pork fat slices with carrot, turnip, and onion, served with oyster sauce.

Erken's turkey à la Toulouse from 1914: a whole turkey rubbed with lemon, poached tender in meat stock on a layer of pork fat slices with root vegetables and a bouquet garni, served whole with a light sauce of meatballs, mushrooms, truffle, and celeriac.

Unstuffed turkey roasted like stuffed turkey, cut up and arranged with meatballs and cooked white root vegetables, covered with truffle sauce and garnished with puff pastry leaves.

Erken 1914: cold turkey mixed with lettuce, tomatoes, and hard-boiled eggs is placed inside an aspic ring and covered with mayonnaise; the aspic ring itself is explained on page 25.

Turkey with crayfish sauce from Erken 1914: turkey steamed tender in stock on pork fat slices with carrot and onion, carved and covered with a sauce of butter, crayfish butter, flour, and cream, finished with egg yolk and crayfish tails.

Boiled turkey served with tomato sauce, garnished with cooked noodles and chopped parsley; Erken recommends the method for older birds not suited to roasting.

Erken's basic recipe for whole roast turkey (1914): aged, seasoned, and barded with pork fat slices, roasted 2–2½ hours in a hot oven with basting stock and juices, served with lettuce, pommes parisienne, prunes, cooked apples, and reduced pan juices or espagnole sauce. Includes a forcemeat of giblets, pork, pork fat, white bread, onion, parsley, and egg for stuffing.

Turkey boiled tender in salted water, cut up and served in a light butter-thickened sauce made from the cooking stock with lemon juice and cold butter, garnished with asparagus and green peas.

Erken's salmis of turkey from 1914: turkey is steamed about 2½ hours under strips of pork, cut into pieces, and served in a Madeira sauce of butter, shrimp butter, flour, and stock with fish balls, meatballs, mushrooms, and shrimp.