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Turkey à la Chipolata

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 278 (falt i det fri)

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About the dish

A refined party dish from the turkey chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). "Chipolata" is a classic French garnish of small vegetables, mushrooms, and small balls. Erken has the veal forcemeat do double duty as both stuffing and small fried balls.

How to make it

  1. 1

    Stuff the turkey

    Dry the cleaned turkey well, salt it, and put 750 g of the veal forcemeat inside the bird. Truss it and cover the breast with thin slices of pork fat.

  2. 2

    Roast

    Put the turkey in a hot oven (about 180 °C (355 °F)) and baste often. It roasts 1½–2½ hours depending on size. When the breast is nicely browned, cover it with a quadruple-folded, greased sheet of paper.

  3. 3

    Shape the root vegetables

    Clean the carrots and turnips and scoop them out with a melon baller to the size of peas, each kind separately.

  4. 4

    Simmer the vegetables

    Divide the butter and melt it in two pots. Let the carrots gently simmer with half the stock for ¾ hour and the turnips with the rest of the stock for ½ hour. Shake the pots often and add a little more stock if needed.

  5. 5

    Fry the balls

    Shape the rest of the forcemeat into small oblong balls and fry them in butter.

  6. 6

    Arrange

    Carve the turkey neatly and place it on an oblong platter. Arrange groups of carrots, turnips, mushrooms, and meatballs around it, and strain the hot brown sauce over the whole dish.

Changes from the original

"A can of mushrooms" and the old liter measures for the root vegetables are converted to grams. Pork fat (to cover the bird) and salt are worked into the steps. Oven temperature has been added; lard-frying is not relevant here, everything is fried in butter.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 278) → 1949 (korrekturlest, s. 310)~37% av teksten endretfjernetlagt til
(Dindon à la Chipolata.) 1 kalkun 1 kg. kalvekjøtfarce kalvekjøttfarse 150 gr. flesk 1 boks champignons ¼ l. ¾ 1. gulerøtter ¼ l. næper 1. neper 50 gr. smør ½ l. kjøtkraft ½ l. 1. kjøttkraft ¾ 1. spansk saus (brun saus) saus). Den rensede kalkun tørres tørkes godt. 750 gr. farce lægges ind farse legges inn i dyret. Kalkunen sættes settes i varm ovn og dryppes ofte, staar står 1½ eller 2½ time efter størrelsen. Naar kalkunbrystet Når kalkun­brystet er passe brunt, dækkes dekkes det med et 4 ganger sammenlagt, smurt papir. De rensede røtter stikkes ut med jern i størrelse av erter erter, og hver sort for sig. Smørret Smøret deles og smeltes i hver sin gryte; gulerøtterne smaatrækker gulerøttene småtrekker med halvparten av kraften i den ene i ¾ time time, og næperne nepene med resten av kraften i den anden annen i ½ time. Gryterne Grytene rystes ofte; hvis nødvendig maa må man tilsætte tilsette litt mere kraft. Resten av farcen farsen lages op til smaa små avlange boller, som stekes i smør. Kalkunen skjæres pent op, lægges legges op paa på et avlangt fat og omgives omgis med grupper av gulerøtter, næper, neper, champignons og kjøtboller. kjøttbollen. Sausen siles over det hele.

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Frequently asked questions

How long should the turkey roast?
The turkey is put in a hot oven and basted often. Roasting time is 1½ to 2½ hours depending on size. When the breast is nicely browned, cover it with a greased sheet of paper folded four times so it does not get too dark.
What is the forcemeat used for?
The recipe uses 1 kg of veal forcemeat, and 750 grams of it goes inside the bird as stuffing before roasting. The rest is used for small balls (the chipolata garnish) together with mushrooms, pieces of pork fat, and root vegetables.
How are the root vegetables prepared?
Carrots and turnips are cleaned and scooped out with a baller to the size of peas, each kind separately. The carrots simmer with half the meat stock for ¾ hour, the turnips with the rest for ½ hour. The pots are shaken often, and more stock is added if needed.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 278, and serves about 10 people.

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