Chapter XVI · Poultry (Volaille) · No. 1877
1877—Salmis de Bécasse
Under the article “Pheasant,” I gave the generic recipe for Salmis, which may be applied to all feathered game. In regard to the Woodcock Salmis, the operator should remember to add the bird’s intestines to the sauce, and to keep the meat rather under- than overdone.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1877, p. 593. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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