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A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis.
Typical salmis preparations involve roasted game birds such as
A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis.
Typical salmis preparations involve roasted game birds such as squab
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word ''skvabb'' means ...
or duck
Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a fo ...
. In these preparations it is typical to enrich de-fatted roast drippings or reduced game stock with wine, cognac or brandy, and a small amount of puréed liver or foie gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).
Foie gras is a popular and well-known delica ...
, resulting in a rather muddy sauce. Slices of rare roasted duck or squab breast are napped in the sauce and reheated, though not long enough to boil the sauce or further cook the meat, which would render it overdone (i.e., medium or " well done"). These preparations tend toward the luxurious, often containing rare or expensive game meats and ingredients like truffles and foie gras.
References
* French cuisine Poultry dishes {{france-cuisine-stub