Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Salmis> ?p ?o. }
Showing items 1 to 39 of
39
with 100 items per page.
- Salmis abstract "A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis. Typical salmis preparations involve roasted game birds such as squab or duck. 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 or foie 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 like truffles and foie gras.".
- Salmis thumbnail 14_salmis_mijotage2.JPG?width=300.
- Salmis wikiPageExternalLink 0,7770,1422,00.html.
- Salmis wikiPageID "11042235".
- Salmis wikiPageRevisionID "563356748".
- Salmis hasPhotoCollection Salmis.
- Salmis subject Category:French_cuisine.
- Salmis subject Category:Poultry_dishes.
- Salmis type Article100022903.
- Salmis type Artifact100021939.
- Salmis type Container103094503.
- Salmis type Crockery103133538.
- Salmis type Dish103206908.
- Salmis type Instrumentality103575240.
- Salmis type Object100002684.
- Salmis type PhysicalEntity100001930.
- Salmis type PoultryDishes.
- Salmis type Tableware104381994.
- Salmis type Ware104550840.
- Salmis type Whole100003553.
- Salmis type Food.
- Salmis type FunctionalSubstance.
- Salmis comment "A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis. Typical salmis preparations involve roasted game birds such as squab or duck. 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 or foie gras, resulting in a rather muddy sauce.".
- Salmis label "Salmis".
- Salmis label "Salmis".
- Salmis label "Salmis".
- Salmis label "Salmì".
- Salmis label "サルミ".
- Salmis sameAs Salmis.
- Salmis sameAs Salmis.
- Salmis sameAs Salmì.
- Salmis sameAs サルミ.
- Salmis sameAs m.02qz0qk.
- Salmis sameAs Q1393428.
- Salmis sameAs Q1393428.
- Salmis sameAs Salmis.
- Salmis wasDerivedFrom Salmis?oldid=563356748.
- Salmis depiction 14_salmis_mijotage2.JPG.
- Salmis isPrimaryTopicOf Salmis.
