Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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~80% of the text changedremovedadded
1 kalkun ½ (renset, ca. 4 kg). 0,5 sitron (til å gni brystet). 150 gr. flesk g sideflesk i skiver. 2 l kjøttkraft (eller vann med buljongterninger). 1 løk løk. 1 gulerot gulrot. 1 nepe nepe. 1 sellerirot sellerirot. 1 suppevisk (persille, timian, laubærblade) laurbærblad). 2 hvite pepperkorn pepperkorn. 1 ts salt Den rensede kalkun gnis over (etter smak). 50 g smør (til sausen). 50 g hvetemel (til sausen). 300 g små kjøttboller (til garnityr). 1 boks champignon. 1 trøffel (i skiver, til garnityr). 1 kokt sellerirot i terninger (til garnityr). Gni brystet med på den overskårne sitron. Fleskeskivene legges rensede kalkunen med en overskåret sitron.. Legg fleskeskivene i bunnen av gryten, en romslig gryte og sett kalkunen legges herpå, dekkes på. Dekk fuglen med et smurt, hvitt papir, og overhelles papir.. Hell på så meget mye kokende kraft kjøttkraft at den nettop kalkunen nettopp er dekket. Når kraften igjen koker La det koke opp og er skummet, legges skum godt.. Legg i de rensede, rensede rotsakene skåret i store stykker skårne røtter i samt suppevisk sammen med suppevisk, pepperkorn og krydderier; småkoker fra salt.. La kalkunen småkoke under lokk i 1½—2½ 1½–2¼ time efter kalkunens størrelse. Av etter størrelse, til den er mør.. Smelt smøret, rør inn melet og spe med den silte kraften lages til en jevn, lys saus, som siles saus. La den småkoke noen minutter og smak til med salt.. Sil sausen over små kjøttboller, champignons, trøfler champignon, trøffel og selleri. Kalkunen skjæres kokt selleri og varm gjennom.. Skjær kalkunen pent op, anrettes opp, sett den sammen som hel på et litt dypt fat fat, og omgis legg sausen med garnityret rundt eller overhelles sausen. hell den over.

Note on Modernised

Mengder er oppgitt i moderne mål og enheter, «flesk» er tolket som skiver av fersk/lettsaltet sideflesk, og «næpe» som kålrot/nepe. Fremgangsmåten er delt i nummererte trinn, og sausen er beskrevet med smør og mel som jevning. Maggi-buljongterninger er beholdt som alternativ til kjøttkraft.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!