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A Salmi of Moor Fowl, Pheasants, or Partridges

A dish of leftover roasted game birds reheated in a seasoned veal gravy and served on fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

A Salmi of Moor Fowl, Pheasants, or Partridges

Ingredients

Directions

Prepare the game

  1. Carve the game neatly, removing all skin and fat from the legs, wings, and breasts.

  2. Bruise the bodies and place them in a clean stewpan with the skin and trimmings.

Make the sauce

  1. Add shallots, bay leaf, mace, and peppercorns.

  2. Pour in the veal gravy or broth and boil briskly until reduced by half.

  3. Strain the gravy, pressing the bones to extract flavor, and skim off the fat.

  4. For a richer flavor, add white wine to the broth.

  5. Add cayenne and lemon juice, then heat the game gradually in the sauce without boiling.

Serve

  1. Arrange fried bread around a dish, place the game in the center, and pour the sauce over it.

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. Lemon + white winetop 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 game
Provides the main meat, which is gently reheated in the sauce so it stays tender.
Veal gravy or strong broth
Forms the body of the sauce, and reducing it concentrates its flavor.
Shallots
Add a mild savory sweetness that deepens the sauce as it simmers.
Lemon juice
Adds acidity that brightens the rich, meaty sauce.
Dry white wine
Adds acidity and aroma to the broth, giving the sauce a lighter, livelier flavor.

The step that matters

Heat the game gradually without boiling. Boiling toughens meat proteins and makes them dry and stringy, so the game should warm slowly in the sauce just until heated through.

Swap the mace

How well each one fits the dish's main ingredients (pheasant, shallot, veal, pepper, lemon, bread, white wine):

  1. Thymefits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against pheasant, shallot, veal, pepper, lemon, bread, white wine. 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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