Salmis
From The profession of cookery, from a French point of view, 1894
For the remains of poultry or game.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.
Salmis, For the remains of poultry or game. Dissolve a lump of butter the size of an Q^^, stir into it a large tablespoonful of ^^ fecule " or potato flour, stir together until brown ; add a cupful of stock and one of red wine
Cook this with the app: pantry check, scaling, and the assistant.