Salmi
As to the meaning of the word some information will be found in the article on Gallimawfray. It means a highly sauced preparation (sal) of some bird (mi). Salmagundi-in French salmigondis is the same thing, with the additional indication that the bird, mi or ma, is pounded, or in the language of our ancient cookery "smitten to gobbets." The ordinary salmi admits of many variations, according to the nature of the bird, which is first roasted, then allowed to get cold, then carved, then heated Salmi up in what our ancestors intended by the syllable sal-, -a salmi sauce. The inside and the trimmings of the roast game are chopped up and put into a stewpan, with a bayleaf and a sprig of thyme, to be fried in a tablespoonful of salad oil. Add to them afterwards a glass of French wine (white or red), with half a pint of brown sauce, and simmer them for ten minutes. Skim off the grease, strain the sauce, heat up the pieces of game in it, and serve.
The Bernardin Salmi has a little of the pungency which in England would procure for it the name of a devil; but it is a mild devil, and a wet one too. The receipt takes its name from the circumstance that it was given to Grimod de la Reynière by the prior of an abbey of Bernardins, who made him promise that he would never attempt to put it into practice at any table within twenty leagues of the Abbey of Haute-Seille. The salmi, it should be understood, is not prepared in the kitchen, but at table, before the eyes of the assembled guests, which proves its simplicity; but as this might also excite the contempt of the reader, Grimod de la Reynière adds the wise caution that care must be taken to serve the salmi on its passage to the mouth with a fork, for fear of devouring one's fingers in case they should touch the sauce. Take three woodcocks ;-the system is applicable to other birds, such as ducks (wild or tame), widgeons, teal, plovers, partridges, and even beyond winged game to the melancholy hare; but the woodcocks will do for an example. Let them be roasted; let them come to table underdone; and let them be carved. Take a silver dish, and on this bruise the livers and trails of the woodcocks; squeeze on them the juice of four lemons and grate the zest of one; add the members of the woodcocks, seasoned with salt, with mixed spices (or with nutmeg instead), and with two spoonfuls of French mustard; pour over all half a glass of very good white wine; and then put the dish on a spirit-lamp, to become very hot, but without boiling. When it is near to boil, add a dash of salad oil, Salmon lower the flame, and stir the salmi well until all the flavours are harmoniously blended. It is to be noted that in this salmi there is no gravy; and if the quantity of lemon seem too much, it must be remembered that when woodcocks come in, lemons are small, and their juice scanty.