Squab Salmis

To me, a salmis represents the height of French cooking, but some people simply don’t like the livery flavor of game birds or of giblets. (Turkey giblet gravy, the closest most of us have come to a salmis, is a good gauge as to whether you’ll like a salmis or not.) But having tasted a couple of salmis in France, I’ve always wanted to find a bird that would work here in the United States and a method that’s practical without five assistants in the kitchen and a skilled carver in the dining r