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A Salmi, or Hash Op Wild Fowl

A hash of wild fowl cooked in a sauce of broth, shallots, roux, port wine, lemon juice, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper 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, or Hash Op Wild Fowl

Ingredients

Directions

Make the sauce

  1. Boil the skin and trimmings of the wild fowl in good broth or gravy with shallots until the flavor is imparted.

  2. Strain the mixture, then heat and thicken it slightly with brown roux or browned flour.

  3. Add port wine, lemon juice, and cayenne to taste.

Warm and serve

  1. Warm the birds slowly in the sauce without allowing them to boil.

  2. Serve as soon as the birds are thoroughly 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. Lemon + peppertop 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. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Shallot + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

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

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Skin and trimmings of wild fowl
Releases savory meaty flavor into the broth as it simmers.
Brown roux or browned flour
Thickens the sauce and adds a toasty, nutty depth of color and flavor.
Port wine
Adds sweetness and fruity depth that balances the rich savory sauce.
Lemon juice
Adds acidity that brightens the rich sauce and balances its richness.

The step that matters

Warm the birds slowly without boiling. Boiling toughens the proteins in the meat and makes it dry and stringy, so gentle heat keeps the birds tender while they warm through.

“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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