Salmis

Ingredients

• red wine
• stock
• two or three onions
• a carrot
• pepper
• spice
• cloves
• salt

Method

1. 1

   Crush the bones, necks, giblets, etc., of the birds.

2. 2

   Put them in a stewpan with red wine and stock to cover, onions, carrot, pepper, spice, and cloves.

3. 3

   Stew for a long time, then strain through a hair sieve.

4. 4

   Thicken the sauce until it is the consistency of cream, add salt, and taste for seasoning.

5. 5

   Warm the jointed birds in the sauce, pour onto a dish, and garnish with potato rissoles or fried croutons.

6. 6

   Serve very hot.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.

Salmis. Crush the bones_, necks^ giblets, etc., of the birds which you have been jointing; put all to- gether into a stewpan with red wine and stock enough to cover them, two or three onions, a carrot, pepper, spice and cloves. Stew them together a long time, then strain through a hair sieve. Thicken this sauce until it becomes the consistency of cream, add salt

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