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
Prepare the turkey
Clean the turkey well. Lay thin slices of pork over the breast and legs and tie them on with string.
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
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
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
Heat the garnish
Add the meatballs, fish balls, mushrooms, and cleaned shrimp to the sauce and let them heat through, but not boil.
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.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 279
1 kalkun
25 smaa fiskeboller
25 — kjøtboller
1 boks champignons
1 l. ræker
100 gr. smør
50 gr. rækesmør (se side 7)
100 gr. hvetemel
3 del. madeira
kraft
hummerfarve
150 gr. flesk
salt
sukker.
Kalkunen rengjøres og belægges med tynde fleskeskiver, bindes over med traad, lægges i gryte, paaheldes 2 l. kokende vand, saltes og dampes ca. 2½ time, mens den av og til dryppes eller heldes over med kraften. Tages op, naar den er mør, og skjæres i pene, ikke for store stykker; alle ben fjernes bedst mulig. Smør, rækesmør og mel røres sammen, spædes med den godt silede kraft, smaakoker i 10 minutter, tilsættes vin, salt og en knivsod sukker. Kjøtboller, fiskeboller, champignons og ræker vannes i sausen, men skal ikke koke. Sausen heldes over kalkunen, som er lagt op paa et avlangt fat (se side 266).
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 310
1 kalkun
25 små fiskeboller
25 — kjøttboller
1 boks champignons
1 1. reker
100 gr. smør
50 gr. rekesmør (se side 8)
100 gr. hvetemel
3 del. madeira
kraft
hummerfarve
150 gr. flesk
salt
sukker.
Kalkunen rengjøres og belegges med tynne fleskeskiver, bindes over med tråd, legges i gryte, påhelles 2 1. kokende vann, saltes og dampes ca. 2½ time, mens den av og til dryppes eller helles over med kraften. Tas op når den er mør, og skjæres i pene, ikke for store stykker; alle ben fjernes best mulig. Smør, rekesmør og mel røres sammen, spedes med den godt silte kraft, småkoker i 10 minutter, tilsettes vin, salt og en knivsodd sukker. Kjøttboller, fiskeboller, champignons og reker varmes i sausen, men skal ikke koke. Sausen helles over kalkunen, som er lagt op på et avlangt fat.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1949 (proofread, p. 310) → 1914 (proofread, p. 279)~37% of the text changedremovedadded
1 kalkun 25 små smaa fiskeboller 25 — kjøttboller kjøtboller 1 boks champignons 1 1. reker l. ræker 100 gr. smør 50 gr. rekesmør rækesmør (se side 8) 7) 100 gr. hvetemel 3 del. madeira kraft hummerfarve 150 gr. flesk salt sukker. Kalkunen rengjøres og belegges belægges med tynne tynde fleskeskiver, bindes over med tråd, legges traad, lægges i gryte, påhelles paaheldes 2 1. l. kokende vann, vand, saltes og dampes ca. 2½ time, mens den av og til dryppes eller helles heldes over med kraften. Tas op når Tages op, naar den er mør, og skjæres i pene, ikke for store stykker; alle ben fjernes best bedst mulig. Smør, rekesmør rækesmør og mel røres sammen, spedes spædes med den godt silte silede kraft, småkoker smaakoker i 10 minutter, tilsettes tilsættes vin, salt og en knivsodd knivsod sukker. Kjøttboller, Kjøtboller, fiskeboller, champignons og reker varmes ræker vannes i sausen, men skal ikke koke. Sausen helles heldes over kalkunen, som er lagt op på paa et avlangt fat. fat (se side 266).
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.
