Cassell's dictionary of cookery

Salmis. — A salmis is simply a superior ragout of game or wild fowl. It differs from a hash in this, that the hash is made from the remains of dressed game, the salmis from game which has been half dressed for the purpose, and served in rich gravy or sauce. Salmis are favourite dishes with epicures. Salmis, Cold (for suppers, &c.). — Roast a couple of partridges, a pheasant, or any other game. Cut them into neat joints, and with the bones and trimmings make a salmis sauce, according to the recipe given a little farther on. When this is pleasantly flavoured, mix with it a third of its quantity in very stiff aspic jelly. Cover the joints of the birds thickly with this, and let it get cold and stiff upon them. Pile them high on a dish, and garnish with clear aspic jelly cut into dice. Salmis, Hunter's. — Divide a half-roasted pheasant or partridge into neat joints. Carefully remove the skin and sinews, and put the pieces into a saucepan. Pour over them a glassful of lucca oil, and add a glassful of sherry or madeira, the grated rind and juice of a lemon, and a little salt and cayenne. Let the game heat slowly over a gentle fire, and when the joints SAL ( 798 ) SAL are hot through drain them, and serve with fried sippets. Salmis of Game or Wild Fowl.— Put the birds down to the fire as for roasting, and take them up when they are less than half done. Gut them into neat pieces, and remove the skin, fat, and sinew from the legs, wings, and breasts. Place the joints side by side in a clean saucepan, cover them, and keep them in a cool place till wanted. Take a quarter of a pound of undressed lean ham, mince it finely, put it into a well-tinned saucepan, and shake it over the fire for three or four minutes with a slice of fresh butter. Add to it a dozen button-mushrooms, a scraped carrot, a handful of parsley, a sprig of thyme, three shallots (or more) finely minced, four cloves, two bay-leaves, a blade of mace, and half a tea-spoonful of peppercorns. Mix these ingredients, and stir them over a gentle fire till the sides of the saucepan appear slightly coloured, dredge a table-spoonful of flour over them, and let it brown a little, then pour in gradually' a pint of good veal stock and two glassfuls of sherry. Put in the bruised bodies of the birds, let the sauce boil up, then draw the saucepan to the side, and let its contents simmer gently until the sauce is smooth, thick, and pleasantly flavoured. Carefully remove the scum as it rises. Clear the sauce from fat, strain, pour it over the joints of game in the saucepan, let these heat in it very slowly, and when the liquid is just about to boil, dish them. Pour the sauce over the game, and garnish the dish with fried sippets. The salmis may be made less expensive by the omission of the mushrooms and wine. When moor fowl or black game are used, care should be taken to remove the bitter spongy substance from the body of the birds, if they have been well hung, or the flavour of the salmis will be spoilt. Time, an hour- to an hour and a half to simmer the sauce. Salmis of Partridges, with Triifaes.