Salmis of Widgeon

Ingredients

• Take two widgeon that have been cooked
• put them into brown stock
• some minced shallots
• a glass of port wine
• half a teaspoonful of Clarence's cayenne sauce
• a squeeze of orange
• an ounce of butter

Method

1. 1

   Cut widgeon into pieces, break bones and simmer in stock with shallots, pepper, and salt for half an hour.

2. 2

   Add port wine, cayenne, and orange, boil for a quarter of an hour, add butter mixed with flour to thicken, strain, pour over cold bird pieces, and bring slowly to boil.

3. 3

   Serve with fried sippets.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Salmis of Widgeon. Take two widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add a glass of port wine, half a teaspoonfulof Clarence's cayenne sauce, and a squeeze of orange. Let it all boil up for about a quarter of an hour, and add an ounce of butter

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