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Salmis of Turkey

Erken's salmis of turkey from 1914: turkey is steamed about 2½ hours under strips of pork, cut into pieces, and served in a Madeira sauce of butter, shrimp butter, flour, and stock with fish balls, meatballs, mushrooms, and shrimp.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 279 (falt i det fri)

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About the dish

Salmis is a French-inspired dish in which poultry is first roasted or steamed and then heated in a rich sauce. In Erken's version, the turkey salmis is a party dish for grand occasions, where shrimp, shrimp butter, and Madeira give the sauce both color and a festive character. Lobster coloring was used to give the sauce a warm, reddish tone.

How to make it

  1. 1

    Prepare the turkey

    Clean the turkey well. Lay thin slices of pork over the breast and legs and tie them on with string.

  2. 2

    Steam

    Place the turkey in a large pot, pour over 2 liters of boiling water and salt. Steam it, covered, for about 2½ hours. Baste or spoon stock over it now and then.

  3. 3

    Cut up

    Take out the turkey when it is tender. Cut it into neat, not too large pieces and remove as many bones as possible. Place the meat on an oblong platter and keep it warm.

  4. 4

    Make the sauce

    Stir together the butter, shrimp butter, and flour. Thin with the well-strained stock and let the sauce simmer for 10 minutes. Add the Madeira, salt, and a pinch of sugar. Give it color with a little lobster coloring if desired.

  5. 5

    Heat the garnish

    Add the meatballs, fish balls, mushrooms, and cleaned shrimp to the sauce and let them heat through, but not boil.

  6. 6

    Serve

    Pour the sauce with the balls, mushrooms, and shrimp over the turkey pieces on the platter and serve at once.

Changes from the original

Measurements converted to modern units (del. → dl), "ræker" → shrimp, "flesk" specified as fresh/salted pork belly in slices. Lobster coloring made optional, and shrimp butter can be replaced with butter stirred with finely chopped shrimp. Fish balls and meatballs may be store-bought.

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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. 279) → 1949 (korrekturlest, s. 310)~37% av teksten endretfjernetlagt til
1 kalkun 25 smaa små fiskeboller 25 — kjøtboller kjøttboller 1 boks champignons 1 l. ræker 1. reker 100 gr. smør 50 gr. rækesmør rekesmør (se side 7) 8) 100 gr. hvetemel 3 del. madeira kraft hummerfarve 150 gr. flesk salt sukker. Kalkunen rengjøres og belægges belegges med tynde tynne fleskeskiver, bindes over med traad, lægges tråd, legges i gryte, paaheldes påhelles 2 l. 1. kokende vand, vann, saltes og dampes ca. 2½ time, mens den av og til dryppes eller heldes helles over med kraften. Tages op, naar Tas op når den er mør, og skjæres i pene, ikke for store stykker; alle ben fjernes bedst best mulig. Smør, rækesmør rekesmør og mel røres sammen, spædes spedes med den godt silede silte kraft, smaakoker småkoker i 10 minutter, tilsættes tilsettes vin, salt og en knivsod knivsodd sukker. Kjøtboller, Kjøttboller, fiskeboller, champignons og ræker vannes reker varmes i sausen, men skal ikke koke. Sausen heldes helles over kalkunen, som er lagt op paa på et avlangt fat (se side 266). fat.

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Frequently asked questions

How long should the turkey be steamed?
The turkey is steamed about 2½ hours in a pot with 2 liters of boiling water, and basted/spooned over with the stock along the way. Total time for the dish is around 3½ hours.
Why are slices of pork placed around the turkey?
The thin slices of pork (150 g pork) are tied on with string and keep the meat juicy during the long steaming, while also giving flavor to the stock.
What is the sauce made of?
100 g butter, 50 g shrimp butter, and 100 g wheat flour are stirred together, thinned with well-strained stock from the turkey, simmered for 10 minutes, and seasoned with 3 dl Madeira, salt, and a pinch of sugar. Lobster coloring is used to color the sauce.
What is added to the salmis along with the turkey meat?
The turkey is cut into neat, not too large pieces with the bones removed, and heated in the sauce together with 25 small fish balls, 25 meatballs, one can of mushrooms, and 1 liter of shrimp.

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