Salmis de Faisan

Ingredients

• Roast the pheasant
• cut it into eight pieces
• half a bottleful of red wine
• three chopped shallots
• one-quarter pint of good game Espagnole sauce
• a small quantity of butter
• a fine, sliced truffle
• six grooved mushroom-heads

Method

1. 1

   Roast the pheasant, keeping it moderately underdone.

2. 2

   Cut it into eight pieces: two legs, two wings, and the breast cut into four.

3. 3

   Skin and trim the pieces, keeping them warm.

4. 4

   Pound the carcass and trimmings, add red wine, shallots, and pepper.

5. 5

   Add game sauce, cook for ten minutes, strain, reduce, and add butter.

6. 6

   Pour over pheasant pieces and garnish with truffle and mushrooms.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 338. The excerpt below is the record exactly as published.

SALMIS DE FAISAN Salmis is perhaps the most delicate and most perfect of the game preparations bequeathed to us by old-fashioned cookery. If it be less highly esteemed nowadays, it is owing to the fact that this recipe has been literally spoiled by the haphazard fashion in which it has been applied right and left to game already cooked, and cooked again for the purpose. But the Salmis given above may always be included in any menu, however sumptuous. It is applied more particularly to game of the 1st and 2nd classes, which should be somewhat high when treated. The recipe I give may be applied to all the birds in the two classes referred to. Roast the pheasant, keeping it moderately underdone. Quickly cut it into eight pieces, thus: two legs, two wings (separated from the pinions), and the breast cut into four length- 586 GUIDE TO MODERN COOKERY wise. Skin the pieces; trim them neatly, and keep them at a temperate heat in a covered vegetable-pan, with a few drops of burnt brandy and a little clear melted meat glaze. Pound the carcass and the trimmings, and add to them half a bottleful of red wine (almost entirely reduced), three chopped shallots and a few mignonette pepper. Add one-quarter pint of good game Espagnole sauce; cook for ten minutes; rub through a sieve, pressing well the while, and then strain through a strainer. Reduce this sauce to about one-third, and despumate it; strain it once more through a close strainer; add a small quan- tity of butter, and pour it over the pieces of pheasant, to which add a fine, sliced truffle and six grooved mushroom-heads

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