Salmis Sauce

Ingredients

• four shallots
• a carrot
• a quarter of a bay-leaf
• a little thyme
• a clove
• a small bit of butter
• a few mushrooms
• half a pint of madeira
• six spoonfuls of Spanish sauce

Method

1. 1

   Fry shallots, carrot, parsley-roots, ham, clove, mace, bay-leaf, thyme, and mushrooms in butter until colored.

2. 2

   Moisten with madeira, reduce by half, add Spanish sauce and partridge trimmings.

3. 3

   Stew for an hour, skim fat, strain, and serve over the salmi.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1654. The excerpt below is the record exactly as published.

Salmis Sauce. — This is a sauce for salmi of partridges, pheasants, &c. Cut four shallots and a carrot into large dice, some parsley-roots, a few bits of ham, a clove, two or three leaves of mace, the quarter of a bay-leaf, a little thyme, and a small bit of butter, with a few mushrooms. Put the whole into a stewpan over a gentle fire ; let it fry till you perceive the stewpan is coloured all round. Then moisten with half a pint of madeira and a very small lump of sugar. Let it reduce to one-half. Put in six spoonfuls of Spanish sauce

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