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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 310) → Modernised~79% of the text changedremovedadded
1 stk kalkun (renset). 150 g flesk (skåret i tynne skiver). 2 l kokende vann. 25 stk små fiskeboller fiskeboller. 25 — kjøttboller stk små kjøttboller. 1 boks champignons champignon. 1 1. l reker (med skall, renses). 100 gr. smør g smør. 50 gr. g rekesmør (se side 8) (kan erstattes med smør). 100 gr. hvetemel g hvetemel. 3 del. madeira dl madeira. kraft hummerfarve 150 gr. flesk salt (kokekraften fra kalkunen). hummerfarge (valgfritt). salt. 1 knivsodd sukker. Kalkunen rengjøres og belegges med Rens kalkunen godt. Legg tynne fleskeskiver, bindes fleskeskiver over bryst og lår og bind dem fast med tråd, legges tråd.. Legg kalkunen i en stor gryte, påhelles hell over 2 1. liter kokende vann, saltes vann og dampes salt. Damp den under lokk i ca. 2½ time, mens time. Drypp eller øs kraft over den av og til dryppes eller helles over med kraften. Tas op til.. Ta opp kalkunen når den er mør, og skjæres mør. Skjær den i pene, ikke for store stykker; alle ben fjernes best stykker og fjern så mange bein som mulig. Smør, Legg kjøttet på et avlangt fat og hold det varmt.. Rør sammen smør, rekesmør og mel røres sammen, spedes mel. Spe med den godt silte kraft, småkoker kraften og la sausen småkoke i 10 minutter, tilsettes vin, minutter. Tilsett madeira, salt og en knivsodd sukker. Kjøttboller, Gi eventuelt farge med litt hummerfarge.. Legg kjøttboller, fiskeboller, champignons champignon og rensede reker varmes i sausen, sausen og la dem bli gjennomvarme, men skal ikke koke. Sausen helles koke.. Hell sausen med boller, sopp og reker over kalkunen, som er lagt op kalkunstykkene på et avlangt fat. fatet og server straks.

Note on Modernised

Mål er omregnet til moderne enheter (del. → dl), «ræker» → reker, «flesk» presisert som fersk/salt svinesideflesk i skiver. Hummerfarge er gjort valgfri, og rekesmør kan erstattes med smør rørt med finhakkede reker. Fiske- og kjøttboller kan være ferdigkjøpte.

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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.

Equipment for this dish

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