Salmis Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic game sauce made from game trimmings, herbs, olive oil and white wine in a brown sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Salmis Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Salmis Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 68.—SALMIS SAUCE.
Chop up small some trimmings of the roast game intended for the salmis, and put these into a small stewpan with a bay-leaf and thyme, and a tablespoonful of salad-oil; fry the whole of a light-brown colour, and then add a glass of white wine and half a pint of brown sauce; boil gently on the corner of the stove for ten minutes; remove the grease and scum, and strain into a small stewpan for use.
Modern Redaction
Ingredients:
150g game trimmings, chopped (include the liver of birds)
1 bayleaf
1 sprig of thyme
1 tbsp olive oil
150ml white wine
300ml brown sauce
Method:
Heat the oil in a pan then add the game trimmings, bayleaf and thyme. Fry gently until the trimmings are browned then add the wine and brown sauce. Bring to a boil and cook gently for 10 minutes. Skim off any scum from the surface, strain into a pan and keep warm until needed.
