How do you differentiate between "salmis" and "fricassée"?

The correct answer highlights that "salmis" involves reheating cooked meat and that "fricassée" is cooked gently in a white sauce. This distinction is crucial in classical French cuisine, as it reflects differing cooking techniques and presentations for these two terms.

Salmis refers to a method often associated with game or poultry that has been cooked previously and then reheated, sometimes with the addition of a sauce or a broth to enhance its flavor. This technique allows the flavors of the meat to develop further and is typically associated with rich, savory dishes.

On the other hand, a fricassée is characterized by its gentle cooking method, where the meat (usually poultry) is cut into pieces, often browned lightly, and then simmered slowly in a white sauce made from a mixture of stock and cream. This method results in a tender, flavorful dish with a smooth, creamy sauce, clearly distinguishing it from the reheated aspects of salmis.

Understanding these distinctions is important for mastering the techniques of French cuisine and grasping how different terms relate to preparation and presentation.