Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Turkey in aspic ring (aspic de dindonneau)

Turkey aspic in a ring mold from Erken's Stor kokebok (1914): the turkey is steamed tender and cooled in its stock, the stock is clarified with egg white and eggshells and set with gelatin in a ring mold; arranged with turkey meat in mayonnaise, lettuce, tomato, and hard-boiled egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 25 (falt i det fri)

Be the first to rate

About the dish

Aspic in a ring mold was one of the most prestigious cold dishes in the Edwardian party kitchen. Clarifying with egg white and eggshells gives a crystal-clear aspic — a technique Erken assumed the housewife had mastered. The recipe is printed on page 25 of Stor kokebok (1914) and continues with the plating itself of turkey meat, lettuce, tomato, and hard-boiled egg.

How to make it

  1. 1

    Steam the turkey

    Steam the turkey in 1 1/2 liters of water with a little salt and a bunch of parsley until tender.

  2. 2

    Cool in the stock

    Let the turkey cool completely in the stock.

  3. 3

    Clarify the stock

    Strain and skim the stock. Whisk it cold together with lemon juice, egg whites, crushed eggshells, and the soaked gelatin.

  4. 4

    Boil and strain

    Bring the mixture to a boil, take the pot off the heat, and let it stand covered for 10 minutes. Strain the aspic through a cloth.

  5. 5

    Fill the mold

    Fill the aspic into a moistened ring mold and let it set completely in the cold.

  6. 6

    Arrange

    Turn the ring out onto a platter, fill the center with turkey meat in mayonnaise, and garnish with green lettuce, tomatoes, and slices of hard-boiled egg.

Changes from the original

"1. kraft" is read as 1 1/2 liters of stock. Gelatin sheets are kept as the original specifies, with modern soaking instructions. The plating is formulated from the ingredients the original lists (green lettuce, tomatoes, hard-boiled egg, mayonnaise), since the print gives no further details.

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
1914 (proofread, p. 25) → Modernised~82% of the text changedremovedadded
1 stk ung kalkun persille mayonnaise (ca. 3 kg). 1 1/2 l. kraft bunt persille. 2 dl majones. 1,5 l vann (til kraft). 1 ts salt. 24 plater gelatin (bløtlagt i kaldt vann). 2 stk eggehviter og eggeskal (med knuste eggeskall). 1 teske citronsaft grøn ts sitronsaft. 1 stk grønn salat (til anretning). 4 stk tomater haardkokt (til anretning). 2 stk hardkokte egg Kalkunen dampes (til anretning). Damp kalkunen i 1 1/2 l. vand, liter vann med litt salt og en persillebundt. Naar persillebunt til den er mør, avkjøles den mør.. La kalkunen kjølne helt i kraften.. Sil og skum kraften. — Kraften siles, skummes, vispes koldt Visp den kald sammen med citron, eggehviter og eggeskal sitronsaft, eggehviter, knuste eggeskall og gelatinen. Gives den bløtlagte gelatinen.. Gi blandingen et opkok, tages oppkok, ta gryten av ilden varmen og staar tildækket la den stå tildekket i 10 minutter, siles gjennem sileklædet og fyldes minutter. Sil geléen gjennom et sileklede.. Fyll geléen i en vætet randform. fuktet randform og la den stivne helt kaldt.. Hvelv randen ut på et fat, fyll midten med kalkunkjøtt i majones og pynt med grønn salat, tomater og skiver av hardkokt egg.

Note on Modernised

«1. kraft» er lest som 1 1/2 liter kraft. Gelatinplater er beholdt slik originalen angir, med moderne bløtleggingsanvisning. Anretningen er formulert ut fra ingrediensene originalen lister opp (grønn salat, tomater, hardkokt egg, majones), siden trykket ikke gir flere detaljer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the dish take?
Allow around 7 hours in all (420 minutes). The turkey is steamed until tender, and must then cool completely in the stock before the aspic is made and set in the mold.
Why are egg whites and eggshells used in the stock?
They are used to clarify the stock. The stock is whisked cold together with lemon juice, egg whites, eggshells, and gelatin, brought to a boil, left covered for 10 minutes, and strained through a cloth — this makes the aspic bright and clear.
How much gelatin and stock are needed?
1 1/2 liters of stock (from steaming the turkey in water with a little salt and a bunch of parsley) and 24 sheets of gelatin. The aspic is filled into a moistened ring mold.
What is the dish served with?
The recipe specifies mayonnaise, green lettuce, tomatoes, and hard-boiled egg as accompaniments/garnish. The dish is a cold small dish from Henriette Schønberg Erken's "Stor kokebok" (1914), serving 10.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!