10. SALMIS SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Place the trimmings of the birds of which the salmis is to be made, in a stewpan with a tablespoonful of salad-oil, four shalots one bay-leaf, and a sprig of thyme.
  2. Pass these on the stove fire for five minutes.
  3. Add two glasses of any sort of good white wine.
  4. Reduce this to half its quantity.
  5. Add a ladleful of Espagnole and some mushroom trimmings or essence.
  6. Set the sauce to boil, and then put it by the side of the stove to clarify.
  7. Having well skimmed it, pass the sauce through a tammy into a bain-marie, pouring a small portion of the sauce on the members of the birds to keep them moist, and to warm them in.
Original Text
10. SALMIS SAUCE. Place the trimmings of the birds of which the salmis is to be made, in a stewpan with a tablespoonful of salad-oil, four shalots one bay-leaf, and a sprig of thyme; pass these on the stove fire for five minutes; add two glasses of any sort of good white wine; reduce this to half its quantity, add a ladleful of Espagnole and some mush- room trimmings or essence; set the sauce to boil, and then put it by the side of the stove to clarify. Having well skimmed it, pass the sauce through a tammy into a bain-marie, pouring a small portion of the sauce on the members of the birds to keep them moist, and to warm them in.
Notes
—