Why it works: Pepper and bread are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Game Salmi
Ingredients
Directions
Prepare the sauce
Divide the game into pieces suitable for serving.
Use the trimmings and jelly to make the stock for the brown sauce.
Prepare the brown sauce as directed.
Finish and serve
Add the game, port (if using), and seasoning to the sauce.
Heat thoroughly.
Serve garnished with fried crofitons.
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.
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pheasant + breadtop 17% of all pairsSmell alikemoderateCooked together239 recipes
Shared aroma: decanal (soap, orange peel).
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Pheasant + saucetop 17% of all pairsSmell alikemoderateCooked together290 recipes
Shared aroma: decanoic acid (soapy, waxy).
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Pheasant + peppertop 20% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: sabinene (woody, terpenic).
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Sauce + breadtop 22% of all pairsSmell alikelowCooked together4,934 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Game (in the method)
- Provides the main meat, which is gently heated through in the finished sauce.
- Brown sauce
- Forms the rich, savoury base that coats and flavours the game.
- Port
- Adds sweetness and depth to the sauce.
The step that matters
Heat thoroughly. Game is lean and can turn dry or tough if overheated. Warming it gently in the sauce until just hot through keeps it tender while ensuring it is properly heated.
“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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