salmi

[ sal-mee ]

/ ˈsæl mi /

a ragout of partially cooked game, as pheasant or woodcock, stewed in wine and butter.

Also salmis.

Origin of salmi

1750–60; < French, short for salmigondis salamagundi

The truffles should be added to the salmi a few minutes before it is removed from the fire.

The Century Cook Book |Mary Ronald
It was delicious; and I fancied I could recognize a salmi of partridge.

Memoirs of Robert-Houdin, ambassador, author and conjurer |Jean Henri Robert-Houdin
Porthos was enjoying a salmi de lièvre, and swallowed half of the back.

The Vicomte de Bragelonne |Alexandre Dumas
Take four young pigeons and dress same as for salmi of pigeon, and treat the same way as for Snipe Curry, No. 9.

The Curry Cook's Assistant |Daniel Santiagoe

Mr. Davison was a great gourmand: "Salmi de perdreaux aux truffes," replied the political economist.

Pelham, Complete |Edward Bulwer-Lytton

salmi

/ (ˈsælmɪ) /

a ragout of game stewed in a rich brown sauce

C18: from French, shortened form of salmigondis salmagundi