Salmis

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A salmis is a preparation from classical french cooking. When a roast or sauteed piece of meat is sliced and reheated in sauce, the result is a salmis. Typical salmis preparations involve roasted game birds like squab or duck. In these preparations it is typical to enrich de-fatted roast drippings or reduced game stock with wine, cognac or brandy, and a small amount of pureed liver or foie gras, resulting in a rather muddy sauce. Slices of rare roasted duck or squab breast are reheated napped in the sauce, though not long enough to boil the sauce or further cook the meat, which would render it over done (i.e., medium or "well done"). These preparations tend toward the luxurious, often containing rare or expensive game meats and ingredients like truffles and foie gras.

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