A salmis is a preparation from classical French cooking. When a roast

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...

 or sautéed

Sautéing

Sautéing is a method of cooking food, that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being...

 piece of meat

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

 is sliced and reheated in sauce, the result is a salmis.

Typical salmis preparations involve roasted game birds such as squab

Squab (food)

In culinary terminology, squab is a young domestic pigeon or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the Wood...

 or duck

Duck (food)

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water. Duck is eaten in many cuisines around the world.-Types of ducks:The most common duck meat consumed in the United States is the Pekin 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

Foie gras

Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

, 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

Well Done

Well Done is a mixtape by American rapper Tyga, released November 8, 2010, on Young Money Entertainment.- Reception :- Tracklist :...

"). These preparations tend toward the luxurious, often containing rare or expensive game meats and ingredients like truffles and foie gras.