Sauce Salmis
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Brown with a spoonful olive oil, a grossly cut onion, put a chopped shallot, some crushed garlic, parsley, thyme and bay-leaf.
- Pass on the fire and water with half a glass of red wine (claret) and same quantity white wine.
- Reduce to 3/4, add 1/2 pt.
- half-glaze.
- Stew on side of fire and crush in mash carcass of game used.
- Mix this mash with the sauce.
- Give only one simmering and pass through Chinese tammy on the pieces of game (see Salmis of young Partridges).
- Sauce Grand-Veneur.
- — Clear Sauce Poivrade, to which are added at the end a few spoons of hare blood.
- Keep hot to ensure cooking of blood, but without letting it boil.
- Serve well seasoned.
- (Accompaniment for Saddle of Hare, or Venison).
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board