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Salmis of Pheasants, a LA Paysanne

A sauce made from shallots, parsley, mushrooms, wine, and consommé, served with roasted pheasant.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Salmis of Pheasants, a LA Paysanne

Ingredients

Directions

Make the sauce

  1. In a stewpan, combine shallots, parsley, mushrooms, oil, thyme, bay leaf, and Cayenne pepper.

  2. Fry over moderate heat for 5 minutes.

  3. Add white wine, glaze, and consommé; boil until reduced by half.

  4. Stir in lemon juice and set aside.

Serve

  1. Roast the pheasant and cut it into small joints.

  2. Serve the pheasant with croutons 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  5. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Shallots
Provide a mild, sweet aromatic base that flavours the sauce.
Mushrooms
Add savoury, earthy depth and body to the sauce.
White wine
Adds acidity and aroma, and concentrates in flavour as it reduces.
Consommé
Supplies the liquid base of the sauce, carrying flavour as it reduces.
Glaze
Adds concentrated meaty flavour and richness to the sauce.

The step that matters

Reducing the wine and consommé until reduced by half. Boiling concentrates flavour and thickens the liquid by evaporating water. Under-reducing leaves the sauce thin and bland, while over-reducing can make it overly salty or sticky, especially with glaze.

“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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