Salmis - A fricassée or stew made from game birds.
Salpiçon - [Spanish] shredded or finely cut; Mexican shredded meat salad; hash. Cooked food cut into tiny pieces, usually as a filling for pastry.
salmis: A game stew
salmonella: A pathogen found in meat and especially poultry
salsa: Spanish for sauce, but it tends to refer to a sauce that is used as a dip for finger foods ...
salmis: stewlike preparation of game birds or poultry
salpicon: diced vegetables, meat and /or fish in a sauce
salsifis: salsify, or oyster plant ...
Salmis (Fr.): classic preparation of roasted game birds or poultry, with sauce made from the pressed carcass.
Salmon: there are five species of Pacific Salmon, comprise one of the most valuable fishery resources of the United States.
salmis: ragoût of minced game, slowly cooked in wine
salpicon: cooked diced foods bound with a sauce, such as Béchamel or syrup or cream, and used as filling for hors d'oeurvres or other dishes ...
Licorice is the base of traditional candies of Northern Europe, particularly Northern Germany (Lakritz in Germany) and Scandinavia (salmiakki in Finland). These bonbons consist of the evaporated juice of licorice, plus some optional flavourings, e.g.
It is used to make the German candy lakritz and the Scandinavian candy salmiakki. It is also used in brewing and in making aperitifs.
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A mixture of many foods cut into pieces - meat, chicken, seafood, cheese, vegetables, combined with or without a sauce, served cold. Salmis
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A fricassee or stew made from game birds. Salmon ...
^ Salminen S, Gueimonde M, Isolauri E (2005). "Probiotics that modify disease risk". J Nutr 135 (5): 1294-8. PMID 15867327.
129. ^ Fish D. "Optimal antimicrobial therapy for sepsis".
Iepre (It.) Hare; lepre in salmi is jugged hare.
Iesso (It.) Boiled, especially boiled meat.
Ievee, pate (Fr.) See pate levee.
Ieveret (Fr.) Young hare.
 See also: Wine, Water, Oil, Flavor, Fruit
  
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