Pronunciation: [saHl-mee]

Fr. salmis A highly seasoned wine-based ragoût made with minced, partially roasted game birds, mushrooms and sometimes truffles. Other game, such as rabbit, may be used.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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