Misplaced Pages

Salmis

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (February 2013) (Learn how and when to remove this message)
Salmi

A salmis [sal.mi] is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis.

Salmi

Typical salmis preparations involve roasted game birds such as squab or duck. In these preparations it is typical to enrich de-fatted roast drippings or reduced game stock with wine, cognac or brandy, and a small amount of puréed liver or foie gras, resulting in a rather muddy sauce. Slices of rare roasted duck or squab breast are napped in the sauce and reheated, though not long enough to boil the sauce or further cook the meat, which would render it overdone (i.e., medium or "well done"). These preparations tend toward the luxurious, often containing rare or expensive game meats and ingredients like truffles and foie gras.

References


Stub icon

This meat-related article is a stub. You can help Misplaced Pages by expanding it.

Stub icon

This article about French cuisine is a stub. You can help Misplaced Pages by expanding it.

Categories: