Salmis Sauce


  • 2 pigeon hearts and livers
  • cup (80 ml) pigeon Jus*
  • 2 sprigs flat-leaf parsley
  • 2 sprigs chervil
  • 3 chives
  • 1 tbsp (15 ml) Sherry vinegar


Finely chop the hearts and livers. Heat the pigeon jus in a sauté pan*, then bind* with the chopped hearts and livers. Chop the herbs and add to the jus. Remove from the heat and infuse* for 10 minutes. Add the vinegar and serve.