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game bird in sauce

Salmis chasseur de Jacqueline : vue des viandes rôties recouvertes de la sauce zoom

Salmis de pheasant, wood pigeon or snipemeans the bird is roasted or sautéed in duck or goose fat, flambéed in Armagnac or Cognac, then covered and reheated in a rich sauce of onions, carrots, ham, tomatoes, giblets and often truffles and/or foie gras.

The sauce should be delicious... Alexandre Dumas, decribing the Salmis des moines Bernardins in his Almanach des Gourmands 1806, advised readers: ‘You will pay great attention to giving forks to the guests in the fear they could devour their fingers if those had touched the sauce!’

Soups, stews and casseroles

Text © Dana Facaros

Image by Olivier de kermoysan