556. A plain Salmi of Pheasant

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the Salmi

a pheasant left that little has been cut from ↝ Pheasant, raw, meat only [Poultry Products]
the bones and trimmings, chopped up very small ↝ Pork, bones [Pork]
an onion in slices ↝ Onions, raw [Vegetables and Vegetable Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
four peppercorns
a glass of sherry
three parts of a pint of brown sauce
half a pint of broth ↝ Soup, broth [Soups, broth-based]
a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of broth or water ↝ Soup, broth [Soups, broth-based]
some coloring ↝ Beverages, yellow green colored citrus soft drink with caffeine [Beverages]
sippets of fried or toasted bread (cut into the shape of hearts) ↝ Bread, vegetable [Yeast breads]

For using up game remains

The remains of pheasant, or any other game ↝ Pheasant, raw, meat only [Poultry Products]
a little of the above sauce
poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (15)

Cut and trim the pheasant into neat joints and put into a stewpan.
In another stewpan, put the bones and trimmings, chopped up very small, with an onion in slices, a little parsley, thyme, and bay-leaf, four peppercorns, and a glass of sherry.
Boil the bones and trimmings mixture for two minutes.
Add three parts of a pint of brown sauce and half a pint of broth to the bones and trimmings mixture. (If no brown sauce, add a spoonful of flour and a quart of broth or water and some coloring).
Let the whole mixture boil until reduced to half, skimming it occasionally.
Place a fine hair sieve over the stewpan containing the pieces of pheasant.
Pass the sauce through the sieve into the stewpan with the pheasant pieces.
Warm the pheasant pieces and sauce gently together, without boiling.
When quite hot, dress the pheasant pieces neatly upon a dish.
Pour the sauce over the pheasant pieces.
Serve with sippets of fried or toasted bread (cut into the shape of hearts) around.

Alternative preparation for game remains

Mince the remains of pheasant or any other game.
Warm the minced game in a little of the above sauce.
Serve with poached eggs upon the top.
Alternatively, make the minced game into boudins and croquettes as directed for turkey.

Original Text

556. A plain Salmi of Pheasant.—Or, should you have a pheasant left that little has been cut from, cut and trim it into neat joints, which put into a stewpan, then in another stewpan put the bones and trimmings, chopped up very small, with an onion in slices, a little parsley, thyme, and bay-leaf, four peppercorns, and a glass of sherry, boil altogether two minutes, then add three parts of a pint of brown sauce, and half a pint of broth (if no brown sauce, add a spoonful of flour and a quart of broth or water and some coloring); let the whole boil until reduced to half, skimming it occasionally; place a fine hair sieve over the stewpan containing the pieces of pheasant, through which pass the sauce, warm altogether gently, without boiling, and when quite hot dress the pieces neatly upon a dish, pour the sauce over, and serve with sippets of fried or toasted bread (cut into the shape of hearts) around.

The remains of pheasant, or any other game, may also be minced and warmed in a little of the above sauce, and served with poached eggs upon the top, or likewise made into boudins and croquettes, as directed for turkey.

Notes

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