Salmis Sauce

Ingredients

• five oz. of Mirepoix
• one pint of white wine
• one-half pint of half glaze
• one-half pint of game stock or mushroom liquor

Method

1. 1

   Cut and gently brown the Mirepoix in butter.

2. 2

   Add the shin and chopped carcase of the bird, moisten with white wine, and reduce to two-thirds.

3. 3

   Add half glaze and boil gently for three-quarters of an hour.

4. 4

   Strain and thin with game stock or mushroom liquor.

5. 5

   Reduce and finish with mushroom liquor and truffle essence.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 24. The excerpt below is the record exactly as published.

SALMIS SAUCE The base of this sauce, which rather resembles the cullis, is unchangeable. Its diluent only changes according to the kind of birds or game to be treated, and whether this game is to be considered ordinary or Lenten. Cut and gently brown in butter five oz. of Mirepoix (Formula 228). Add the shin detached from the limbs and the chopped carcase of the bird under treatment, and moisten with one pint of white wine. Reduce the latter to two-thirds, add one-half pint of half glaze, and boil gently for three-quarters of an hour. Pass through a strainer, while pressing upon the carcase and the aromatics, with the view of extracting their quintessence, and thin the cullis thus obtained by means of one-half pint of game stock or mushroom liquor

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