A dish, generally poultry or game, which is roasted and then stewed in a wine sauce, usually red. The salmis is the wine sauce.
A woodcock, part-roasted and jointed, finished in a wine sauce with mushroom and truffles. It is served sitting on fried croûtons.
Wild doves and pigeons from the Landes and Béarn, partly roasted, and then stewed in a red wine sauce with small onions, diced ham and mushrooms.
A salpicon is a mixture of diced meat or fish and vegetables bound with a sauce and then used as a stuffing or garnish.
Diced foie gras and truffles bound with Madeira sauce. This can be used as a filling for little pastry cases, flans, for garnishing poached eggs and so on.
A semi-indeterminate variety of tomato which is a prolific producer of juicy red fruit early in the season.
