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Game Salmi

Game Salmi is a dish of partridge or pheasant cooked in brown sauce, optionally with port, served with fried croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Game Salmi

Ingredients

Directions

Prepare

  1. Divide the game into serving pieces.

  2. Make the brown sauce as directed.

Finish and serve

  1. Add the game, port (if using), and seasoning to the sauce.

  2. Heat thoroughly and serve garnished with fried croutons.

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. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  2. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Partridge or pheasant
Provides the main meat, whose flavour and texture define the dish.
Brown sauce
Forms the rich, savoury base that coats the game and carries the flavour.
Port
Adds sweetness and fruity depth that balances the savoury sauce.

The step that matters

Heat thoroughly. Game meat is lean and toughens and dries when overheated. Warm the pieces gently in the sauce until hot through, and keep it from boiling hard.

“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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