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Cold Salmis

Cold roasted birds served with a sauce of salad oil, red wine, lemon juice, and grated lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Red wine and lemon work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 779 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cold Salmis

Ingredients

Directions

Prepare

  1. Cut up the cold roasted birds.

  2. Season them highly with coarse sea salt.

Warm and serve

  1. Warm them in a pan with salad oil, red wine, lemon juice, and grated lemon rind.

  2. Once hot, serve with the sauce poured over the dish.

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. Red wine + lemontop 19% of all pairs
    Smell alikemoderate
    Cooked together779 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold roasted birds
Provide the main protein, which is served after being cut and warmed.
Red wine
Adds acidity and depth of flavour to the warmed pan sauce.
Lemon juice
Adds acidity that brightens the sauce and balances the richness of the birds.
Salad oil
Carries flavour and keeps the birds moist as they warm in the pan.

The step that matters

Warming the birds in the sauce. Birds that are already cooked only need gentle reheating. Over-heating dries out the meat and can make the wine and lemon sauce taste harsh or reduced, so keep the heat moderate until just hot.

“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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