Salmis (sahl-mee) is an ancient French method of cooking game or poultry by roasting the meat for two-thirds of the cooking time and finishing it off by brais- Salmis de Pigeons is a dish of pigeons which are roasted and then braised in a rich sauce. Serve it with croiitons spread with liver pate’. ing, with the addition of the roasting juices and perhaps some wine and vege-tables. This process is especially suitable for cooking young, small birds.

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