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Salmi of Grouse

Salmi of Grouse is a grouse dish prepared with espagnol sauce, sherry, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sherry and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Salmi of Grouse

Ingredients

Directions

Prepare the grouse

  1. Prepare the grouse as you would for salmi of pheasant.

Make the sauce

  1. Reduce the essence from the trimmings to a demi-glaze.

  2. Add the demi-glaze to the espagnol sauce along with the sherry and truffle essence.

  3. Reduce the sauce to the proper consistency and skim it.

  4. Strain the sauce over the prepared pieces of grouse and add the sliced truffles.

Store and serve

  1. Store in the larder until needed.

  2. To serve, heat in a bain-marie for one hour before dishing up.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sherry + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sauce + sherrytop 23% of all pairs
    Smell alikelow
    Cooked together1,097 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grouse
Forms the main meat, cooked gently in the sauce to stay tender.
Espagnol sauce
Provides the rich, thickened brown sauce base that coats the meat.
Sherry
Adds acidity and sweetness that brighten the depth of the sauce.
Truffles
Contribute a strong earthy aroma that defines the dish.

The step that matters

Reducing the sauce to the proper consistency. Reduction concentrates flavour and thickens the sauce through evaporation. Too little reduction leaves it thin and watery, while over-reducing makes it salty and overly intense. Skimming removes impurities that would cloud the finished sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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