SALMIS DE FAISAN

Known Ground reconstruction

The reconstruction keeps the salmis sauce’s carcass-and-trimmings foundation while omitting the historical aging and underdone directions. A prepared demi-glace is a practical stand-in for game Espagnole. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Heat the oven to 375°F. Roast the pheasants until the thickest portion reaches 165°F (74°C); rest them, then joint into serving pieces and reserve all bones and trimmings.

2. Brown the carcasses and trimmings in butter with shallot. Add wine, stock, and demi-glace; simmer 20 minutes, then strain and reduce to a light sauce.

3. Sauté mushrooms in butter. Return the pheasant pieces to the sauce only long enough to warm through, then finish the sauce with cold butter and season it.

4. Arrange the pieces with mushrooms and truffle. Spoon over the sauce and serve immediately.

Historical formula

Method

Salmis is perhaps the most delicate and most perfect of the game preparations bequeathed to us by old-fashioned cookery. If it be less highly esteemed nowadays, it is owing to the fact that this recipe has been literally spoiled by the haphazard fashion in which it has been applied right and left to game already cooked, and cooked again for the purpose.

But the Salmis given above may always be included in any menu, however sumptuous. It is applied more particularly to game of the 1st and 2nd classes, which should be somewhat high when treated.

The recipe I give may be applied to all the birds in the two classes referred to.

Roast the pheasant, keeping it moderately underdone. Quickly cut it into eight pieces, thus: two legs, two wings (separated from the pinions), and the breast cut into four lengthwise. Skin the pieces; trim them neatly, and keep them at a temperate heat in a covered vegetable-pan, with a few drops of burnt brandy and a little clear melted meat glaze.

Pound the carcass and the trimmings, and add to them half a bottleful of red wine (almost entirely reduced), three chopped shallots and a few mignonette pepper. Add one-quarter pint of good game Espagnole sauce; cook for ten minutes; rub through a sieve, pressing well the while, and then strain through a strainer.

Reduce this sauce to about one-third, and despumate it; strain it once more through a close strainer; add a small quantity of butter, and pour it over the pieces of pheasant, to which add a fine, sliced truffle and six grooved mushroom-heads.

I advise the discarding of the old method of dishing upon a cushion of bread fried in butter, as also of the triangular _croûtons_ fried in butter and coated with _gratin_ forcemeat, which usually accompanied the Salmis.

A speedy preparation and a simple method of dishing, which facilitate the service and allow of the Salmis being eaten hot, are the only necessary conditions. Moreover, the goodness of the preparation is such as to be independent of a fantastic method of dishing.

Source

A Guide to Modern Cookery — Recipe no. 1847.