Le Salmis de Palombes

A salmi of wild wood pigeon

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Pheasant too may be cooked in this way and indeed the method is sometimes applied to poultry. It is important to remember that the essential feature of a real salmis is that the birds are only roasted for a fraction of their normal cooking time and are still only partly cooked when added to the sauce. If you try making this dish with fully roasted birds you may end up with a very nice casserole but it will not be a salmis.

The recipes for salmis of birds other t