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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)

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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.

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

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.

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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.

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