Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 279
Galantine av kalkun tillages som galantine av gaas (se side 266).
Galantine of Turkey
A cross-reference in Erken's Stor kokebok (1914): galantine of turkey is made the same way as galantine of goose.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 279 (falt i det fri)
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About the dish
Galantine is a classic cold dish in which the bird is boned out, filled with forcemeat, rolled up and simmered, then pressed and sliced. Erken refers to the goose galantine and assumes the reader follows the same method with turkey.
How to make it
- 1
Follow the recipe for galantine of goose
Galantine of turkey is made the same way as galantine of goose (see page 266 in the original).
Changes from the original
No modernization of the content is possible beyond keeping the reference; the recipe is a pure cross-reference to galantine of goose.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 311
Galantine av kalkun tillages som galantine av gås.
I midten av geléranden legges det kokte, kolde kalkunkjøtt, blandet med opskåren salat, tomater, hårdkokte, kløvde egg, og dekket med majones.
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Frequently asked questions
- How is galantine of turkey made in this recipe?
- The recipe is a reference: the turkey is prepared the same way as galantine of goose. You will find the actual method under "Galantine of goose" (p. 266 in Stor kokebok).
- How many servings does the dish make?
- The recipe is intended for around 10 servings.
- Where does the recipe come from?
- From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 279, in the chapter on poultry and game.
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