Recipes > Meat > Cold Salmi

Cold Salmi


This is prepared on the table. Take the liver of a roast goose, turkey, or ducks. Put some of the gravy on a plate, cut up the liver in it, and bruise it with the back of a spoon or a silver fork. Add three tea-spoonfuls of olive oil, the juice of a lemon, and cayenne pepper and salt to your taste. Mix it well. When the bird is cut up, eat with it some of this sauce.


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Domestic French Cookery (1836).

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