A salmis is made with tame ducks and any kind of game birds.

Birds may be roasted or baked to make a salmis, but most generally it is made with cold birds, that is, what is left from the previous day's dinner. It is certainly the best way to make use of cold birds. The proportions of the different seasonings are according to the proportion of meat. We give below the proportions for a whole bird; it will be easy to augment or reduce. Put two ounces of butter in a saucepan and set it on the fire ; as soon as melted stir into it a tablespoonful of flour; when turning rather yellow add one pint of broth, same of claret wine, a bunch of seasonings composed of four or five sprigs of parsley, one of thyme, a bay-leaf and a clove, also salt, pepper, and a clove of garlic; boil gently about thirty-five minutes. Strain the sauce into a saucepan. Cut the bird or part of bird in pieces, the same as they are generally carved; put them in the pan with the sauce; place the saucepan in a bain-marie till the meat is warm, add some lemon-juice, and serve. While the meat is warming, cut some stale bread in croutons, fry them with a little butter.

To Serve

A salmis is served in two ways: first, the croutons are placed on the dish, a piece of meat is put on each, and then the sauce is poured all over; second, dish the meat and sauce, place the croutons all around the dish, with a piece of lemon or bitter orange between each crouton. When the croutons are served under the pieces of meat, you must have as many as there are pieces; when served around the dish, have enough of them, and of slices of lemon, to surround the dish. The croutons and slices of lemon are always placed around the meat and on the border of the dish. The lemon or orange is first split in two lengthwise, then cat in eight, twelve, or sixteen slices, always commencing to cat on the inside and finishing by the rind. Chop fine the bones, heart, and liver of the bird, and put them in the saucepan at the same time with the broth. Truffles or mushrooms sliced may be added to the sauce, if liked, but only when strained.

Another

Carve the bird or part of it, and serve cold with the following sauce pound the liver of the bird and put it in a saucer; add to it a little vinegar, salt, pepper, and stir and mix the whole; then add about three times as much oil as vinegar, mix again, then lemon-juice, stir, and serve. It may be made without vinegar at all, using lemon-juice instead of vinegar to mix at first