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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 309)~87% of the text changedremovedadded
Ingredienser: 1 kalkun (renset, ca. 4 kg). 0,5 sitron. ½ sitron 150 g sideflesk i skiver. 1 gulrot. gr. flesk 1 løk. gulerot 1 ts løk salt (etter smak). 1 l kjøttkraft (kokende). 25 g smør. gr. smør 25 g gr. krepsesmør (laget av krepseskallene). 20 kreps (kokte, halene renset). 40 g hvetemel. gr. hvetemel 6 dl dl. nysilt melk eller fløte (eller halvt fløte, halvt melk). 1 eggeplomme. 1 knivsodd sukker. 1 eggeplomme salt pepper en knivsodd pepper. Gni brystet på den rensede sukker Fremgangsmåte: Efterat kalkunen er rengjort og utvannet et par timer, gnis den over med en overskåret sitron.. Legg fleskeskiver sitron og settes sammen med hjerte og krås over varmen i bunnen 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 gryten, sett kalkunen oppå kraften. Fatet tildekkes og hell på holdes varmt over damp. Smøret smeltes i en kasserolle, blandes med mel, spes litt efter litt med den kokende kjøttkraft. La det koke opp kraft under stadig omrøren. Sausen gis et opkok, settes bort over svak varme og skum godt.. Legg 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 gnis over brystet med den overskårne sitron; dampes mør i en gryte, belagt i bunnen med fleskeskiver; påhelles den kokende kjøttkraft, koker op, skummes og tilsettes de rensede, grovskårne gulroten og løken samt salt. La kalkunen småkoke 1½–2¼ røtter. Koker 1½—2½ time etter størrelsen, til den er mør.. Skjær kalkunen efter størrelsen. Kalkunen opskjæres pent opp og legg den opp legges op på et litt dypt fat. Hold varmt.. Smelt Til sausen, som helles over kalkunen, smeltes smøret, rør inn melet og røres i samt krepsesmøret, og spe spes med fløten eller halvt fløte og fløte, halvt melk. La sausen småkoke melk, småkoker i 5 minutter.. Ta sausen av varmen, visp inn eggeplommen, legg minutter. Eggeplommene vispes og has i sausen tillikemed krepsehalene og smak til med salt, pepper og en knivsodd sukker.. Hell den varme krepsesausen over den oppskårne kalkunen og server straks. krydder efter smak.

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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