11. SALMIS SAUCE A L’ANCIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for the sauce
Instructions (8)
  1. Chop the trimmings of the birds that have been roasted off for an entrée (woodcocks or snipes are generally chosen for this purpose).
  2. Place the trimmings in a stewpan with six shalots, a little thyme, a bay-leaf, and half a bottle of red wine (claret is preferable).
  3. Simmer these over the fire for ten minutes.
  4. Add a ladleful of essence of game and a gravy-spoonful of reduced Espagnole sauce.
  5. Stir this on the fire until it boils, and then place it by the fire to clear itself.
  6. Ten minutes after, skin it thoroughly.
  7. Having reduced it to the consistency of a thin glaze, pass it through a tammy onto the members of the birds.
  8. Just before dishing up, add a spoonful of chopped and blanched parsley.
Original Text
11. SALMIS SAUCE A L’ANCIENNE. Chop the trimmings of the birds that have been roasted off for an entrée,—(woodcocks or snipes are generally chosen for this purpose,) place the trimmings in a stewpan, with six shalots, a little thyme, a bay-leaf, and half a bottle of red wine (claret is preferable); sim- mer these over the fire for ten minutes, add a ladleful of essence of game, and a gravy-spoonful of reduced Espagnole sauce; stir this on the fire until it boils, and then place it by the fire to clear itself; ten minutes after, skin it thoroughly, and having reduced it to the consistency of a thin glaze, pass it through a tammy on to the members of the birds. Just before dishing up, add a spoonful of chopped and blanched parsley.
Notes
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