Sauce Salmis

Ingredients

• 1 teaspoonful red currant jelly
• | pint Espagnole sauce {No. 236)
• 1 gill of game stock
• carcase of cooked game
• 2 shallots
• 1 bay-leaf
• a sprig of thyme
• some mushroom trimmings
• 1 glass port wine
• 1 tablespoonful sweet oil

Method

1. 1

   Peel and chop finely the shallots, fry in oil a golden colour, add the bay-leaf, thyme, and mushroom trimmings, chop up the carcase of game, and fry a little in fat or butter.

2. 2

   Drain and put with the above preparation, add the port wine, cover the stewpan, and cook for five minutes.

3. 3

   Moisten with the stock and sauce.

4. 4

   Stir well and let simmer for ten minutes.

5. 5

   Skim well, strain or tammy, season to taste, add the red currant jelly, heat up and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 132. The excerpt below is the record exactly as published.

Sauce Salmis. — 1 teaspoonful red currant jelly, | pint Espagnole sauce {No. 236), 1 gill of game stock, carcase of cooked N 178 THE NEW CENTURY COOKERY BOOK game, 2 shallots, 1 bay-leaf, a sprig of thyme, some mushroom trim- mings, 1 glass port wine, 1 tablespoonful sweet oil

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