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    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / Salmi of wildfowl
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    Salmi of wildfowl

    Tue Nov 08, 2005 3:21 am Groupie
    I have posted this in the Q & A section, but thought that I might get a better answer here. I found the recipe for Salmi in Joy of cooking. I have access to wild fowl, and for the first time, I find the joy of cooking instructions vauge. Can someone expand my knolage of this recipe?
    Chef Kate
    Tue Nov 08, 2005 4:04 am
    Forum Host
    I don't have Joy of Cooking so I can't look at that recipe. I am looking at two other recipes for salmi of game birds which both say basically, roast the birds, skin and bone them--reserve the meat, discard the skin and then simmer the bones, wings with scallions and herbs and wine. The strain this into Espagnole Sauce, gently heat meat in sauce and serve. If this sounds like your recipe, please let know the specific questions you have and maybe between the two of us we can figure it out.

    There is one recipe for salmi on 'Zaar -- Game Salmi recipe #4730 but it hasn't been reviewed and it seems a simpler recipe than those I have found.
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