Definition of Salmis

1. n. A ragout of partly roasted game stewed with sauce, wine, bread, and condiments suited to provoke appetite.



Definition of Salmis

1. Noun. (plural of salmi) ¹

¹ Source: wiktionary.com

Definition of Salmis

1. salmi [n] - See also: salmi

Salmis Pictures

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Lexicographical Neighbors of Salmis

sally out
sally port
sally ports
sallying
sallying forth
sallyman
sallyport
sallyports
salmagundi
salmagundis
salmeterol
salmeterol xinafoate
salmi
salmiac
salmine
salmis (current term)
salmon
salmon and trout
salmon berry
salmon disease
salmon loaf
salmon oil
salmon patch
salmon patches
salmon pink
salmon poisoning
salmon trout
salmonberries
salmonberry
salmonburger

Literary usage of Salmis

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Treasury of French Cookery: A Collection of the Best French Recipes by Harriett Toogood (1866)
"Follow the receipt for pheasants en salmis (p. 144), or cook as follows. PARTRIDGES.—salmis DE PERDREAUX—SECOND RECEIPT. Melt a bit of butter mixed with ..."

2. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by N. K. M. Lee (1832)
"DUCK, WILD, salmis OF. Cut off the best parts ufa couple of roasted wild duck?, and put tlie mH of the meat into a mortar, with six shallots, ..."

3. The New England Cook Book by Helen Saunders Wright (1912)
"WOODCOCK salmis Cut up the woodcock on the table, and put the pieces on a dish, which place on a stand, with a lamp under it, add pepper, salt, ..."

4. Bibliotheca Chemica: A Catalogue of the Alchemical, Chemical and by John Ferguson (1906)
"... 574, 575 (Virgil's Bucolics and p. 283 (by Hagel). Georgics) ; 1786. II. ii. p. 214 ; 1788, IV. ip 403 (De salmis ..."

5. Three Middle-English Versions of the Rule of St. Benet and Two Contemporary by Benedict, Ernst Albin Kock (1902)
"Are ye beginne te salme, when fe fre salmis ere saide, a lescun sal be red, ... *sal be saide wid fre salmis wid-vten ..."

6. The Partridge: Natural History by H. A. Macpherson, Archibald John Stuart-Wortley, George Saintsbury (1896)
"salmis ot partridge, indeed, comes, I think, next to salmis of grouse and ... It is infinitely better than salmis of pheasant, which is confusion ; and, ..."

7. The Treasury of French Cookery: A Collection of the Best French Recipes by Harriett Toogood (1866)
"Follow the receipt for pheasants en salmis (p. 144), or cook as follows. PARTRIDGES.—salmis DE PERDREAUX—SECOND RECEIPT. Melt a bit of butter mixed with ..."

8. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by N. K. M. Lee (1832)
"DUCK, WILD, salmis OF. Cut off the best parts ufa couple of roasted wild duck?, and put tlie mH of the meat into a mortar, with six shallots, ..."

9. The New England Cook Book by Helen Saunders Wright (1912)
"WOODCOCK salmis Cut up the woodcock on the table, and put the pieces on a dish, which place on a stand, with a lamp under it, add pepper, salt, ..."

10. Bibliotheca Chemica: A Catalogue of the Alchemical, Chemical and by John Ferguson (1906)
"... 574, 575 (Virgil's Bucolics and p. 283 (by Hagel). Georgics) ; 1786. II. ii. p. 214 ; 1788, IV. ip 403 (De salmis ..."

11. Three Middle-English Versions of the Rule of St. Benet and Two Contemporary by Benedict, Ernst Albin Kock (1902)
"Are ye beginne te salme, when fe fre salmis ere saide, a lescun sal be red, ... *sal be saide wid fre salmis wid-vten ..."

12. The Partridge: Natural History by H. A. Macpherson, Archibald John Stuart-Wortley, George Saintsbury (1896)
"salmis ot partridge, indeed, comes, I think, next to salmis of grouse and ... It is infinitely better than salmis of pheasant, which is confusion ; and, ..."

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