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Turkey with crayfish sauce (dindon à la sauce aux écrevisses)

Turkey with crayfish sauce from Erken 1914: turkey steamed tender in stock on pork fat slices with carrot and onion, carved and covered with a sauce of butter, crayfish butter, flour, and cream, finished with egg yolk and crayfish tails.

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

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About the dish

Crayfish were the great summer delicacy in well-to-do Norwegian homes, and crayfish butter was made from the shells and claws. The combination of turkey and crayfish sauce reflects the era's fondness for rich, French-inspired sauces.

How to make it

  1. 1

    Preparation

    Rub the breast of the cleaned turkey with a cut lemon.

  2. 2

    Steam tender

    Place slices of pork fat in the bottom of the pot, set the turkey on top, and pour on boiling meat stock. Bring to a boil and skim well.

  3. 3

    Root vegetables

    Add the cleaned, coarsely cut carrot and onion and salt. Let the turkey simmer 1½–2¼ hours depending on size, until tender.

  4. 4

    Carve

    Carve the turkey neatly and place it on a slightly deep platter. Keep warm.

  5. 5

    Sauce

    Melt the butter, stir in the flour and crayfish butter, and thin with the cream or half cream and half milk. Let the sauce simmer for 5 minutes.

  6. 6

    Finish the sauce

    Take the sauce off the heat, whisk in the egg yolk, add the crayfish tails, and season with salt, pepper, and a pinch of sugar.

  7. 7

    Serving

    Pour the hot crayfish sauce over the carved turkey and serve at once.

Changes from the original

Measures are converted to modern units (6 dl cream/milk), crayfish butter is kept as an ingredient with a note that it can be made from the shells. The method has been divided into numbered steps, and the egg yolk is stirred in off the heat to keep the sauce from curdling.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 277) → 1949 (korrekturlest, s. 309)~67% av teksten endretfjernetlagt til
Ingredienser: 1 kalkun ½ citron sitron 150 gr. flesk 1 gulerot 1 løk salt kjøtkraft kjøttkraft 25 gr. smør 25 gr. krebsesmør krepsesmør 20 krebs kreps 40 gr. hvetemel 6 del. nysilet dl. nysilt melk eller fløte 1 eggeblomme eggeplomme salt pepper en knivsod sukker. knivsodd sukker Fremgangsmåte: Efterat kalkunen er rengjort og utvannet et par timer, gnis den over med sitron og settes sammen med hjerte og krås over varmen i kokende saltet vann. Når det er kokt op igjen, skummes godt. Småtrekker under lokk i ca. 2—3 timer. Kalkunen tas op når den er mør, helles over med koldt vann, skjæres i passende stykker, legges høit i et litt dypt fat med et par skjeer av kraften. Fatet tildekkes og holdes varmt over damp. Smøret smeltes i en kasserolle, blandes med mel, spes litt efter litt med den kokende kraft under stadig omrøren. Sausen gis et opkok, settes bort over svak varme og småkoker ¾ time, skummes, saltes. Ved anrettingen tilsettes 1 teskje sitron­saft og 25 gr. koldt smør. Omkring på fatet legges småbunker asparges vekselvis med grønne erter. Den rensede kalkun gnides gnis over brystet med den overskaarne citron; overskårne sitron; dampes mør i en gryte, belagt i bunden bunnen med fleskeskiver; paaheldes påhelles den kokende kjøtkraft, kjøttkraft, koker op, skummes og tilsættes tilsettes de rensede, grovskaarne grovskårne røtter. Koker 1½—2¼ 1½—2½ time efter størrelsen. Kalkunen opskjæres pent og lægges legges op paa på et litt dypt fat. Til sausen, som heldes helles over kalkunen, smeltes smørret, smøret, melet røres i samt krebsesmørret (se side 7), spædes krepsesmøret, spes med fløten eller halvt fløte, halvt melk, smaakoker småkoker i 5 minutter. Eggeblommerne Eggeplommene vispes og haves has i sausen tillikemed krebsehalerne krepsehalene og krydder efter smak.

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Frequently asked questions

How long should the turkey be steamed?
The turkey is steamed tender in the pot for 1½–2¼ hours, depending on size. Allow around 200 minutes total including preparation and sauce.
Why is the turkey rubbed with lemon?
The breast is rubbed with a cut lemon half before steaming. It adds freshness to the meat and keeps the breast light.
What is the crayfish sauce made of?
Butter and crayfish butter (see page 7 in the book) with wheat flour as thickening, thinned with 6 dl freshly strained cream or half cream and half milk. It simmers 5 minutes and is thickened with egg yolk. Seasoned with salt, pepper, and a pinch of sugar. The dish uses 20 cleaned crayfish.
What lies in the bottom of the pot during cooking?
The bottom is lined with slices of pork fat (150 g). Boiling meat stock is poured over, it is brought to a boil and skimmed, before coarsely cut roots (carrot and onion) are added.

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