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
Remove the skin from all the pieces, trim them neatly and place in a small pan with
Pound the carcase and the trimmings and place in a pan with
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
Add 10 small cooked mushrooms and
© 1903 All rights reserved. Published by Taylor and Francis.