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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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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 277) → Modernised~86% of the text changedremovedadded
1 kalkun ½ citron (renset, ca. 4 kg). 0,5 sitron. 150 gr. flesk g sideflesk i skiver. 1 gulerot gulrot. 1 løk løk. 1 ts salt kjøtkraft (etter smak). 1 l kjøttkraft (kokende). 25 gr. smør g smør. 25 gr. krebsesmør g krepsesmør (laget av krepseskallene). 20 krebs kreps (kokte, halene renset). 40 gr. hvetemel g hvetemel. 6 del. nysilet melk eller dl fløte (eller halvt fløte, halvt melk). 1 eggeblomme salt pepper en knivsod eggeplomme. 1 knivsodd sukker. Den rensede kalkun gnides over 1 knivsodd pepper. Gni brystet med på den overskaarne citron; dampes mør i rensede kalkunen med en gryte, belagt overskåret sitron.. Legg fleskeskiver i bunden med fleskeskiver; paaheldes den bunnen av gryten, sett kalkunen oppå og hell på kokende kjøtkraft, koker op, skummes kjøttkraft. La det koke opp og tilsættes de skum godt.. Legg i den rensede, grovskaarne røtter. Koker 1½—2¼ grovskårne gulroten og løken samt salt. La kalkunen småkoke 1½–2¼ time efter størrelsen. Kalkunen opskjæres etter størrelsen, til den er mør.. Skjær kalkunen pent opp og lægges op paa legg den opp på et litt dypt fat. Til sausen, som heldes over kalkunen, smeltes smørret, Hold varmt.. Smelt smøret, rør inn melet røres i samt krebsesmørret (se side 7), spædes og krepsesmøret, og spe med fløten eller halvt fløte, fløte og halvt melk, smaakoker melk. La sausen småkoke i 5 minutter. Eggeblommerne vispes og haves i minutter.. Ta sausen tillikemed krebsehalerne av varmen, visp inn eggeplommen, legg i krepsehalene og krydder efter smak. smak til med salt, pepper og en knivsodd sukker.. Hell den varme krepsesausen over den oppskårne kalkunen og server straks.

Note on Modernised

Mål er omregnet til moderne enheter (6 dl fløte/melk), krepsesmør er beholdt som ingrediens med henvisning til at det kan lages av skallene. Fremgangsmåten er delt i nummererte trinn, og eggeplommen røres inn utenfor kok for å unngå at sausen skiller seg.

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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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