Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020