A Salmi
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a pint of port wine
- a bunch of sweet-herbs
- two whole onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut off the flesh from the bodies of a pair of cold pheasants, partridges or wild-ducks, or an equal quantity of small birds.
- Beat it in a mortar, moistening it frequently with a little broth or gravy.
- Then pass the whole through a cullender or sieve.
- Put it into a stew-pan with a piece of butter about the size of a walnut, rolled in flour;
- half a pint of port wine or claret;
- two whole onions, and a bunch of sweet-herbs.
- Let it boil half an hour, and then stir in two table-spoonfuls of sweet oil, and the juice of a lemon.
- In another pan stew the legs and wings of the birds, but do not let them boil.
- Stew them in butter rolled in flour, seasoned with pepper and salt.
- Cut some slices of bread into triangular pieces, and fry them in butter.
- Lay them in the bottom of a dish, put the legs and wings upon them, and then the other part of the stew.
- Garnish the edge with slices of lemon, handsomely notched with a knife.
- If the Salmi is made of partridges, use oranges instead of lemons for the juice and garnishing.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mortar and pestle
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Chef's knife
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Wooden spoon
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Sieve