55—Salmis Sauce

The base of this sauce, which rather resembles the cullis, is unchangeable. Its diluent only changes according to the kind of birds or game to be treated, and whether this game is to be considered ordinary or Lenten.

Cut and gently brown in butter five oz. of Mirepoix (Formula No. 228, Mirepoix). Add the shin detached from the limbs and the chopped carcase of the bird under treatment, and moisten with one pint of white wine. Reduce the latter to two-thirds, add one-half pint of half glaze, and boil gently for three-quarters of an hour. Pass through a strainer, while pressing upon the carcase and the aromatics, with the view of extracting their quintessence, and thin the cullis thus obtained by means of one-half pint of game stock or mushroom liquor, if the game be Lenten. Now despumate for about one hour, finally reduce the sauce, bring it to its proper consistency with a little mushroom liquor and truffle essence, rub it through tammy, and butter it slightly at the last moment.