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Salmi of Pheasant

Pheasant pieces served in a brown stock sauce with shallots, bay leaf, pepper, wine, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmi of Pheasant

Ingredients

Directions

Prepare the pheasant

  1. Let the roasted pheasant cool.

  2. Cut the cooled pheasant into thin pieces.

Make the brown sauce

  1. Pound the bones and trimmings.

  2. Boil the bones and trimmings in brown stock with shallots, bay leaf, and pepper for 30 minutes.

  3. Strain the broth through a napkin.

  4. Skim off the fat from the broth.

  5. Boil the strained broth over high heat for a few moments.

  6. Add brown thickening and white wine to the broth.

  7. Stir until the sauce reaches the right consistency.

  8. Mix in salt, sugar, and lemon juice.

Serve

  1. Pour the sauce over the pheasant pieces.

  2. Heat the salmi in a bain-marie.

  3. Arrange the pheasant pieces on a hot dish with sauce on top.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Shallot + white winetop 11% of all pairs
    Smell alikelow
    Cooked together881 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Pheasant + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: geraniol (rose, geranium).

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

What each ingredient does

Roasted pheasant
Provides the meat that is cut into pieces and served in the sauce.
Brown stock
Forms the flavorful liquid base that the sauce is built on.
Brown thickening
Thickens the broth so the sauce coats the pheasant pieces.
White wine
Adds acidity and aroma that brighten the rich brown sauce.
Shallots
Add a mild, sweet aromatic flavor to the simmered broth.

The step that matters

Stir until the sauce reaches the right consistency. Thickening starch needs to be stirred and simmered to cook fully and thicken evenly. Stopping too early leaves the sauce thin, while overcooking can make it gluey and too heavy for the delicate pheasant.

“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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