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Salmi of Pheasant

A stew made from roast pheasant remains, ham, eschalot, mushrooms, carrot, mace, cloves, peppercorns, consommé, sugar, and Seville orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Salmi of Pheasant

Ingredients

Directions

Prepare

  1. Cut up the remains of roast pheasants and remove the skin.

  2. Break up the bones and trimmings and place them in a stewpan with ham, eschalot, mushrooms, and carrot, all sliced.

  3. Season with mace, cloves, and peppercorns.

Simmer the stock

  1. Cover with consommé and simmer for 1.5 hours.

  2. Strain the gravy and return it to the stewpan.

Finish and serve

  1. Add the meat, sugar, and Seville orange juice.

  2. Heat slowly at the side of the fire to absorb the sauce.

  3. Serve neatly with fried sippets around.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + orangetop 5% of all pairs
    Smell alikestrong
    Cooked together737 recipes

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

  3. Clove + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mushroom + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Roast pheasant
Provides the main meat, whose flavour enriches the gravy as it simmers.
Consommé
Forms the liquid base of the gravy, carrying flavour from the bones and vegetables.
Carrot
Adds sweetness and body to the gravy as it simmers.
Eschalot
Adds savoury aromatic depth to the gravy.
Seville orange juice
Adds sharp acidity that brightens the rich gravy.

The step that matters

Simmer the stock. Simmering gently for the full time extracts flavour from the bones and trimmings into the consommé. Boiling hard can cloud the liquid and make the gravy greasy and harsh.

Swap the mace

How well each one fits the dish's main ingredients (pheasant, ham, mushroom, carrot, clove, sugar, orange):

  1. Thymefits better
  2. Cinnamonfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against pheasant, ham, mushroom, carrot, clove, sugar, orange. 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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