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Turkey à la reine (dindon à la reine)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 277 (falt i det fri)

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About the dish

"À la reine" — the queen's way — was one of the finer serving styles in the era's party fare. Oyster sauce was a luxurious but not uncommon sauce for poultry in Erken's day.

How to make it

  1. 1

    Preparation

    Rub the breast of the cleaned turkey with a cut lemon.

  2. 2

    Place in the pot

    Place slices of pork fat in the bottom of the pot and set the turkey on top.

  3. 3

    Steam tender

    Pour on 1 liter of boiling meat stock, bring to a boil, and skim well.

  4. 4

    Root vegetables

    Add the cleaned, coarsely cut root vegetables and salt.

  5. 5

    Cook

    Let the turkey steam tender, covered, for 1½–2¼ hours.

  6. 6

    Plating

    Arrange the turkey on a platter and pour a good oyster sauce over it.

Changes from the original

Quantities are given in modern measures, "næpe" is interpreted as turnip/swede, and the method has been divided into steps. The oyster sauce is noted as an accompaniment as the original refers to it.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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
1949 (proofread, p. 308) → Modernised~82% of the text changedremovedadded
1 kalkun ½ sitron (renset, ca. 4 kg). 0,5 sitron. 150 gr. flesk g sideflesk i skiver. 1 l kjøttkraft (kokende). 1 ts salt (etter smak). 2 gulerøtter gulrøtter. 1 nepe nepe. 1 løk Den rensede kalkun gnis over løk. 5 dl østerssaus (til servering). Gni brystet med på den overskårne sitron. Den dampes mør i rensede kalkunen med en gryte, som er belagt overskåret sitron.. Legg fleskeskiver i bunnen med fleskeskiver, påhelles av gryten og sett kalkunen oppå.. Hell på 1 l. liter kokende kjøttkraft, koker op, skummes la det koke opp og tilsettes skum godt.. Legg i de rensede, grovskårne røtter. Koker 1½—2½ time. Anrettes rotsakene og overhelles salt.. La kalkunen dampe mør under lokk i 1½–2¼ time.. Anrett kalkunen på fat og hell en god østerssaus. østerssaus over.

Note on Modernised

Mengder er satt i moderne mål, «næpe» er tolket som nepe/kålrot, og fremgangsmåten er delt i trinn. Østerssausen er nevnt som tilbehør slik originalen henviser til.

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Frequently asked questions

How long should the turkey cook?
The turkey is steamed tender in the pot for 1½–2¼ hours, depending on size. Allow around 3 hours total with cleaning, preparation, and sauce.
Why is the turkey rubbed with lemon?
The breast is rubbed with the cut lemon half before cooking. It adds freshness and keeps the meat light.
What goes in the pot with the turkey?
The bottom of the pot is lined with slices of pork fat (150 g). Then 1 liter of boiling meat stock is poured on, it is brought to a boil and skimmed, before cleaned, coarsely cut roots are added: 2 carrots, 1 turnip, and 1 onion.
What is it served with?
The turkey is arranged and covered with a good oyster sauce — hence the name "à la reine." The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 277, and serves 8.

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