Salmi of Game (Salmis de Gibier)

Ingredients

• Remains of cooked game
• 2 or 3 shallots
• 1 oz. butter
• 1 oz. flour
• £ pt. stock or gravy
• A bouquet garni
• Rind of 1 orange
• Lemon juice
• Seasoning
• 1 glass red or white wine
• 1 slice of toast
• Croutons of fried bread

Method

1. 1

   Cut the game into neat pieces, removing the skin and bones.

2. 2

   Melt butter, add flour, and stir until brown.

3. 3

   Pour in stock, add shallots, trimmings, bouquet garni, and orange rind.

4. 4

   Simmer for at least 30 minutes, then strain.

5. 5

   Add lemon juice, seasoning, and wine.

6. 6

   Heat the game in the sauce without boiling.

7. 7

   Serve on toast, garnished with croutons and lemon slices.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 491. The excerpt below is the record exactly as published.

Salmi of Game (Salmis de Gibier) Remains of cooked game 2 or 3 shallots. 1 oz. butter. 1 oz. flour. £ pt. stock or gravy. A bouquet garni. Rind of 1 orange. Lemon juice. Seasoning. 1 glass red or white wine. 1 slice of toast. Croutons of fried bread

Cook this with the app: pantry check, scaling, and the assistant.