Salmis

Ingredients

• a couple of partridges, a pheasant
• a glassful of lucca oil
• a glassful of sherry or madeira
• the grated rind and juice of a lemon
• a little salt
• a little cayenne

Method

1. 1

   Cut roasted game into joints, remove skin and sinews.

2. 2

   Place in a saucepan, pour over oil, sherry, lemon, salt, and cayenne.

3. 3

   Heat slowly until hot through, then drain and serve with fried sippets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1652. The excerpt below is the record exactly as published.

a little cayenne pepper. When it has become a stiff paste, add gradually one table-spoonful of white-wine vinegar, the juice of three or four lemons, a dessert- spoonful of mushroom ketchup, two table- spoonfuls of raw capers, and a tea-spoonful of soy. Should the sauce not be suflBciently thin, add more lemon-juice or vinegar. Salmis. — A salmis is simply a superior ragout of game or wild fowl. It diflEers 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. Sahnis are favourite dishes with epicures. Salmis, Cold (for suppers, &c.). — I? oast 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, ac- cording to the recipe given a little farther on. When this is pleasantly flavoured, mix with it a third of its quantity in very stifl: asjjic 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. Care- fully remove the skin and sinews, and put the pieces into a saucepan. Pour over them a glass- ful of lucca oil, and add a glassful of sherry or madeira, the grated rind and juice of a lemon, and a little salt

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