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A Richer Salmis

A Richer Salmis is a poultry stew made with bones, necks, giblets, red wine, stock, onions, mirepoix, pepper, spice, cloves, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

A Richer Salmis

Ingredients

Directions

Make the sauce

  1. Crush the bones, necks, and giblets of the birds.

  2. Combine them in a stewpan with red wine and enough stock to cover.

  3. Add 2-3 onions, mirepoix, pepper, spice, and cloves.

  4. Stew together for a long time.

  5. Strain through a fine sieve.

  6. Thicken the sauce until it reaches the consistency of cream.

  7. Add salt.

  8. Adjust seasoning to taste.

Serve

  1. Warm the jointed birds in the sauce.

  2. Pour onto a dish.

  3. Garnish with potato rissoles or fried croutons.

  4. Serve hot.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Red wine
Adds acidity and depth of flavour to the sauce.
Bones, necks, giblets of birds
Release gelatin and savoury flavour into the stock as they stew.
Mirepoix (carrots, celery, onion)
Builds aromatic sweetness and background flavour in the sauce.

The step that matters

Thicken the sauce until it reaches the consistency of cream. Long stewing and straining concentrate the liquid, and reducing it further thickens the sauce. Reduce too little and it stays thin; reduce too far and it becomes overly salty and heavy as flavours concentrate.

Swap the onion

How well each one fits the dish's main ingredients (red wine, carrot, celery, pepper, clove):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against red wine, carrot, celery, pepper, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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