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Asalmis[sal.mi] is a preparation from classicalFrench cooking. When aroast orsautéed piece ofmeat is sliced and reheated in sauce, the result is a salmis.
Typical salmis preparations involve roastedgame birds such assquab orduck. In these preparations it is typical to enrich de-fatted roast drippings or reduced game stock with wine, cognac or brandy, and a small amount of puréed liver orfoie gras, resulting in a rather muddy sauce. Slices of rare roasted duck or squab breast are napped in the sauce and reheated, though not long enough to boil the sauce or further cook the meat, which would render it overdone (i.e., medium or "well done"). These preparations tend toward the luxurious, often containing rare or expensive game meats and ingredients liketruffles and foie gras.
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