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Turkey à la Toulouse (dindon à la Toulouse)

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.

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

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About the dish

Turkey was festive fare in Erken's day, and the French names show how Norwegian party cooking around 1914 was closely tied to French cuisine. The Toulouse garnish of meatballs, mushrooms, and truffle is a classic.

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 the pork fat slices in the bottom of a roomy pot and set the turkey on top. Cover the bird with a greased white paper.

  3. 3

    Add the stock

    Pour on enough boiling meat stock that the turkey is just covered. Bring to a boil and skim well.

  4. 4

    Root vegetables and seasoning

    Add the cleaned root vegetables cut into large pieces along with the bouquet garni, peppercorns, and salt.

  5. 5

    Poach tender

    Let the turkey simmer, covered, for 1½–2¼ hours depending on size, until tender.

  6. 6

    Sauce

    Melt the butter, stir in the flour, and gradually add the strained stock to a smooth, light sauce. Let it simmer a few minutes and season with salt.

  7. 7

    Garnish

    Strain the sauce over small meatballs, mushrooms, truffle, and cooked celeriac and heat through.

  8. 8

    Plating

    Carve the turkey neatly, reassemble it as a whole on a slightly deep platter, and place the sauce with the garnish around it or pour it over.

Changes from the original

Quantities are given in modern measures and units, "flesk" is interpreted as slices of fresh/lightly salted pork belly, and "næpe" as swede/turnip. The method has been divided into numbered steps, and the sauce is described with butter and flour as thickening. Maggi bouillon cubes are kept as an alternative to meat stock.

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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. 277) → 1949 (korrekturlest, s. 308)~43% av teksten endretfjernetlagt til
1 kalkun citron ½ sitron 150 gr. flesk kjøtkraft eller vand og maggi-buljongterninger kjøttkraft 1 løk 1 gulerot 1 næpe nepe 1 sellerirot 1 suppevisk (persille, timian, laurbærblade) laubærblade) 2 hvite pepperkorn salt. salt Den rensede kalkun gnides paa gnis over brystet med den overskaarne citron. Fleskeskiverne lægges overskårne sitron. Fleskeskivene legges i bunden bunnen av gryten, kalkunen lægges herpaa, dækkes legges herpå, dekkes med smurt, hvitt papir papir, og overheldes saa overhelles så meget kokende kraft, kraft at den netop nettop er dækket. Naar dekket. Når kraften igjen koker og er skummet, lægges legges de rensede, i store stykker skaarne skårne røtter i samt suppevisk og krydderier; smaakoker småkoker fra 1½—2¼ i 1½—2½ time efter kalkunens størrelse. Av kraften lages en jevn, lys saus, som siles over smaa kjøtboller, små kjøttboller, champignons, trøfler og selleri. Kalkunen skjæres pent op, anrettes som hel paa på et litt dypt fat og omgives omgis med eller overheldes overhelles sausen.

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Frequently asked questions

How long should the turkey cook?
It should simmer 1½–2¼ hours, depending on the size of the turkey. Allow around 3½ hours total with preparation.
Why is the turkey rubbed with lemon?
The breast is rubbed with a cut lemon to keep the meat light and give a fresh flavor. The pork fat slices in the bottom of the pot keep the turkey from sticking and give a richer stock.
What are the garnish and sauce made of?
From the cooking liquid a smooth, light sauce is made and strained over small meatballs, mushrooms, truffles, and celeriac — this is what makes the dish "à la Toulouse."
Which vegetables and seasonings go in the stock?
Onion, carrot, turnip, and celeriac cut into large pieces, plus a bouquet garni with parsley, thyme, and bay leaf, 2 white peppercorns, and salt. The stock can be replaced with water and bouillon cubes.

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