3619 Salmis de Faisan

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The Salmis is perhaps the most delicate and perfect preparation of game bequeathed to us by the old classical kitchen. If not so well esteemed today it is because its method of preparation has been ruined without discernment by applying it to game already cooked and then reheated for this purpose; reasons of economy may also be a contributory factor.

But if a Salmis is prepared in accordance with the following recipe, it may be figured on the finest and most sumptuous of menus especially when applied to game birds of categories 1 and 4.

Roast the pheasant keeping it underdone but not excessively so; cut it quickly into 6 pieces, that is: 2 legs, 2 wings (the winglets removed) and the breast cut in two lengthways.

Remove the skin from all the pieces, trim them neatly and place in a small pan with a little flamed brandy and melted Meat Glaze; cover and keep warm.

Pound the carcase and the trimmings and place in a pan with dl (9 fl oz or 1⅛ U.S. cups) white wine, 30 g (1 oz) chopped shallot and a little coarsely ground pepper; allow to almost completely reduce, then add dl (5 fl oz or U.S. cup) each of game Sauce Espagnole and Game Stock and allow to cook for 10 minutes.

Pass through a fine sieve first, pressing and rubbing firmly, then pass through a fine strainer. Reduce this sauce by one-third skimming as necessary, then pass again through the fine strainer and add a little butter.

Add 10 small cooked mushrooms and 20 slices of truffle to the prepared pheasant and cover with the sauce. Place in a deep dish and serve hot.