Saturday, May 13, 2017

Salmis - Salmis. Originally a traditional method of cooking game birds. Salmis on French Menus today.

from
Behind the French Menu
by
Bryan G. Newman


Salmis

Salmis originated as a recipe for leftover game birds that had already been roasted.   Roasted game birds that were the leftovers would be stewed in a red or white wine or an Armagnac based sauce.  Then the salmis would be served with mushrooms and other vegetables  Still today most salmis dishes will still be on menus during the various hunting seasons; however, the bird or other animals will not be yesterday’s leftovers.  Salmis, with some changes in the dish’s preparation for the modern French kitchen, are popular menu listings.
,
Salmis on French Menus:

Garbure Béarnaise et Salmis de Sanglier – The garbure is heavy winter soup famous in the old province of Béarn and the area around Béarn. In this menu listing to this ginormous meal the Salmis of farmed wild boar has been added. If the boar had been real wild boar the menu would have read Sanglier Sauvage.  Béarn had its capital in the town of Pau and Pau  is now the departmental capital of the Pyrénées-Atlantiques in the new region of Nouvelle-Aquitaine. The super region of Nouvelle-Aquitaine was created on 1-1-2016 and includes the regions of Aquitaine, Limousin, and Poitou-Charentes. With Bordeaux as its capital,  the new region includes the Pay Basque is the largest administrative region in France.


Tartine of Squab en Salmis
A squab is a young pigeon that has not yet flown and the word tartine is often used to describe an open sandwich
 
Royale de Pigeon de Bresse en Salmis, Fondue de Chou Vert  - The highly rated farmed pigeon from Bresse prepared with green cabbage cooked to a pulp.
  

Salmis de Faisan
Pheasant Salmis

Salmis de Canard Sauvage – A salmis made with wild duck. As the type of wild duck is not named this will be the most prominent wild duck in France and elsewhere; this is the Canard Colvert, the Mallard Duck. The male  Mallard duck is easily recognised with its green collar; in French, a green collar is a colvert.


You don't have time to make a Salmis?
You can always buy this jar salmis of woodpigeon on the web.
   
Salmis de Sanglier au Patrimonie – This was an aristocratic Corsican dish that had the meat of a wild boar marinated for 48 hours and then roasted.  In Corsica, this Salmis would be accompanied by a great red Corsican wine like an aged red Ajaccio. Ajaccio is an AOC/AOP appellation for white, red and rosé wines from Corsica.

Ajaccio  and The Napoleon I Museum

Ajaccio is the capital city of Corsica and the prefecture, the departmental capital of Corse-du-Sud. Ajaccio is 351 km (220 miles) by sea from Marseille.  Ajaccio is famous as the birthplace of the French Emperor Napoleon I.  Napoleon’s home is now a museum, the Musée National de la Maison Bonaparte; it is located on the Rue Saint-Charles in Ajaccio.


Napoleon’s home.
As it would have looked when he was a child.

The Napoleon Museum Has an English language website:

      
Chefs stretch good recipes and traditions, and other game meats are now prepared in the same manner and may be on the menu.   Outside of the hunting season farm-raised wild boar and farmed game birds may be on the menu.

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Bryan G. Newman
  
Behind the French Menu
Copyright 2010, 2017.
  
For information on the unpublished book behind this blog contact Bryan Newman
at

behindthefrenchmenu@gmail,com