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Turkey in aspic ring

Erken 1914: cold turkey mixed with lettuce, tomatoes, and hard-boiled eggs is placed inside an aspic ring and covered with mayonnaise; the aspic ring itself is explained on page 25.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 279 (falt i det fri)

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About the dish

The aspic ring was one of the era's most decorative cold presentations: a clear aspic molded in a ring form, with a salad in the center. Erken uses it to give leftover cooked turkey a festive appearance on the cold table.

How to make it

  1. 1

    Make the aspic ring

    Mold an aspic ring following the instructions in the cookbook (original's page 25) and turn it out onto a platter.

  2. 2

    Mix the salad

    Mix the cooked, cold turkey with cut-up lettuce and tomatoes and quartered hard-boiled eggs.

  3. 3

    Arrange

    Place the mixture in the center of the aspic ring and cover it with mayonnaise.

Changes from the original

The preparation of the aspic ring itself is on page 25 of the original and is not reproduced here. Ingredients are given without quantities as the original does, and "kløvede egg" is modernized to "quartered hard-boiled eggs."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 279) → Modernisert~93% av teksten endretfjernetlagt til
Forklaring herpaa findes 1 stk gelérand (støpt gelé i ringform, se originalens side 25. I 25). kokt, kald kalkun (skåret i biter). salat (oppskåret). tomater (oppskåret). hardkokte egg (delt i båter). majones. Støp en gelérand etter anvisningen i kokeboken (originalens side 25) og hvelv den på et fat.. Bland den kokte, kalde kalkunen med oppskåren salat og tomater samt delte hardkokte egg.. Legg blandingen i midten av geléranden lægges det kokte, kolde kalkunkjøt, blandet med opskaaren salat, tomater, haardkokte, kløvede egg og dækket dekk den med mayonnaise. majones.

Note til Modernisert

Selve gelérandens tilberedning står på side 25 i originalen og er ikke gjengitt her. Ingredienser er angitt uten mengder slik originalen gjør, og «kløvede egg» er modernisert til «delte hardkokte egg».

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Frequently asked questions

What does the dish consist of?
An aspic ring (cold aspic molded in a ring, see explanation on p. 25 in the book) filled with cooked, cold turkey meat mixed with cut-up lettuce, tomatoes, and hard-boiled, quartered eggs, covered with mayonnaise.
Can I use leftover turkey?
Yes, the recipe is specifically meant for cooked, cold turkey meat, so it is well suited to using up leftovers. The meat should be completely cold before it goes into the aspic ring.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 279. It serves 6 and takes about 30 minutes to assemble once the turkey is already cooked.

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