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Turkey fricassee

Turkey boiled tender in salted water, cut up and served in a light butter-thickened sauce made from the cooking stock with lemon juice and cold butter, garnished with asparagus and green peas.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 278 (falt i det fri)

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About the dish

A classic French-inspired fricassee from the turkey chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The dish was a way of using up older turkeys: slow cooking gives tender meat and a strong stock that becomes the base for the light sauce.

How to make it

  1. 1

    Clean and soak

    Clean the turkey well and let it soak in water a couple of hours. Dry it and rub it all over with lemon.

  2. 2

    Bring to a boil

    Put the turkey together with the heart and gizzard into boiling, salted water. Skim well when it returns to a boil.

  3. 3

    Simmer tender

    Let the turkey simmer, covered, for 2–3 hours until tender.

  4. 4

    Cut up

    Take out the turkey, rinse it with cold water, and cut it into suitable pieces. Pile the pieces high in a slightly deep platter with a couple of tablespoons of the stock, cover, and keep warm over steam.

  5. 5

    Make the sauce

    Melt 60 g butter in a saucepan, stir in the flour, and thin little by little with the boiling, strained stock, stirring constantly. Bring to a boil, set the pan over low heat, and let the sauce simmer for half an hour. Skim and salt.

  6. 6

    Finish and plate

    Stir 1 tsp lemon juice and 25 g cold butter into the sauce. Pour it over the turkey and arrange small bundles of asparagus alternating with green peas around the platter.

Changes from the original

"A can of asparagus" is given in grams, and green peas (mentioned in the plating) are added to the ingredient list with a quantity. The steps are written in modern language; the amount of finishing butter is kept.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 278) → 1949 (korrekturlest, s. 309)~93% av teksten endretfjernetlagt til
1 Ingredienser: ½ kalkun citron ½ sitron 60 gr. smør 60 gr. hvetemel 1 l. kjøtkraft kjøttkraft salt 1 boks asparges grønne erter Efterat kalkunen er rengjort og utvandet et par timer, gnides den over med citron og sættes tillikemed hjerte og kraas over ilden i kokende saltet vand. Naar det er kokt op igjen, skummes godt. Smaatrækker under lok i ca. 2—3 timer. Kalkunen tages op, naar den er mør, heldes over med koldt vand, skjæres i passende stykker, lægges høit i et litt dypt fat med et par skeer av kraften. Fatet tildækkes og holdes varmt over damp. Smørret smeltes i en kasserolle, blandes med mel, spædes litt efter litt med den kokende kraft under stadig omrøren. Sausen gives et opkok, sættes bort over svak varme og smaakoker ½ time, skummes, saltes. Ved anretningen tilsættes 1 teske citronsaft og 25 gr. koldt smør. Omkring paa fatet lægges smaa bunker boks asparges vekselvis med grønne erter. Fremgangsmåte: [Oppskriften fortsetter på neste side]

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Frequently asked questions

How long should the turkey cook?
After it is put in boiling salted water and skimmed well, it should simmer, covered, for about 2–3 hours, until the meat is tender. Allow around 220 minutes total including preparation.
Why is the turkey rubbed with lemon?
The lemon is rubbed over the cleaned and soaked turkey to freshen the meat and give a lighter color and better flavor before cooking.
How is the sauce made?
60 g butter is melted in a saucepan and mixed with 60 g wheat flour. Thin little by little with about 1 liter of boiling meat stock, stirring constantly, bring the sauce to a boil, and let it simmer over low heat.
What is served in the fricassee alongside the meat?
The recipe uses one can of asparagus and green peas. The turkey is cut into suitable pieces, piled high in a slightly deep platter with a few spoonfuls of stock, and kept warm over steam while the sauce is made.

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