Salmi of Grives a la Provence

Ingredients

• a dozen thrushes
• slices of toast
• some good gravy
• some vin ordinaire
• a little of the sauce

Method

1. 1

   Roast the thrushes without drawing them, placing toast underneath.

2. 2

   After cooking, cut off the legs and heads, divide them, and keep warm.

3. 3

   Put bones and trimmings in a stewpan with gravy and vin ordinaire, cook gently, then strain and pour over the thrushes.

4. 4

   Pound the livers, add some sauce, strain, and cover the birds with liver sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Salmi of Grives a la Provence Thrushes Provence Fashion Roast a dozen thrushes without drawing them, and place slices of toast under them whilst cooking ; when they are cooked cut off the legs and heads, and divide them in two and keep warm. Put their bones and trimmings into a stewpan, put some good gravy to them and some vin ordi- naire^ let it cook but not boil ; then pass through the sieve and pour over the divided thrushes. Pound the livers ; add a little of the sauce

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