Salpicon is the culinary name for a mixture of cooked chicken, game, tongue, or fish with truffles, mushrooms, and " foie-gras," the whole cut in small dice, and served hot, either in patties, small bouch^es, or made into cro- quettes. 808. SALPICON A LA PALERME. Mix with half a pint of hot Napolitaine sauce a quarter of a pound of cooked macaroni cut in small pieces, the breast of a cooked partridge, two or three cocks-combs, the hearts of four cooked artichokes, and two ounces of cooked ham all chopped fine and well mixed together. 809. SALPICON A LA ROTALE. Mix well together, in equal parts, after being chopped fine, some foie-gras, chicken meat, mushrooms, sweetbreads, J I40 PRACTICAL HOUSEHOLD COOKERY. a little crayfish or lobster butter, and the necessary B^hamel sauce, which must be boiling at the time of mixing. 810. SALPICON A LA FINANClilRE. Chop fine two trufiles, the breast of a cooked chicken, two ounces of cooked pickled tongue, and four ounces of fresh mushrooms; then mix with Financi^re sauce, and boil for a few minutes. 811. SALPICON A LA TOULOUSE. Mix in equal parts, with half a pint of hot Yelout^ sauce, some chicken and goose livers, mushrooms, and cocks-combs all chopped fine. 812. SALPICON A LA CHASSEUR. Mix witli a salmi sauce the fillets of any game cut in small dice. 813. SALPICON OF OYSTERS. Blanch the oysters for a few minutes, drain, and pre- pare in the usual way ; cut them in two and mix with a reduced Yelout^ sauce ; add a few spoonfuls of the liquor in which they were cooked, and the juice of a lemon. 814^ SALPICON OF LOBSTER OR CRAB. Cut either the cooked lobster or crab in small dice; add these to a Bechamel or Yelout^ sauce with a little lobster butter; season slightly with pepper, and mix well with a few chopped mushrooms. PRACTICAL HOUSEHOLD COOKERY. 141 315. SALPICON A LA M0N6LAS. Mix with a reduced Velouto or Espagnole sauce the breast of a chicken, chopped up with truffles. 816. SALPICON VALENCIENNES. Prepare a mixture of hearts of artichokes, mushrooms, the breaijt of a chicken, one carrot, the tails of two dozen prawns, or pai't of the tail of a lobster, all cooked ; add four tablespoonfuls of cooked rice; chop the lot fine, and mix with a Velouto sauce and a little cayenne butter. Observation with respect to French Words in Bills of Fare. I may say here, without prejudice, that I find the greatest difficulty in ti-anslating certain culinary names into English. Although my object is to be understood by all classes, I am often compelled to use original French words, being in many instances quite at a loss to express their proper meaning in English. This matter of using French names in '^ bills of fare" has often been discussed, and as it is still a subject of controveray in the culinaiy world, I simply give my reason for the practice I have adopted. 144 PRAGTICAL HOUSEHOLD COOKERY. frying purposes, which will be about 385° Fahrenheit. A too high temperatui-e must be avoided, which will be in- dicated by smoke rising from the kettle ; in that case the articles fried would be blackened and burnt ; on the other hand, if the fat has not reached the proper temperature the things intended for frying will be soaked through with fat, soddened, greasy, and of a dirty pale colour, but not fried. Properly fried things should be of a golden colour, crisp, and free from fat ; to obtain the latter, fried articles should be put on a clean cloth as they are taken out of the frying-kettle, and then turned over. Frying is most successful when a small quantity is put at a time, otherwise the reaction of too many cold things will cause the fat fall below the necessary temperature and spoil the frying process. All articles to be fried should be properly dried between the folds of a clean cloth and passed through a mixture of breadings (if batter is not used) beforehand.

AI-modernized reading of the original text

Salpicon is the culinary name for a mixture of cooked chicken, game, tongue, or fish with truffles, mushrooms, and " foie-gras," the whole cut in small dice, and served hot, either in patties, small bouch^es, or made into croquettes. 808. SALPICON A LA PALERME. Mix with half a pint of hot Napolitaine sauce a quarter of a pound of cooked macaroni cut in small pieces, the breast of a cooked partridge, two or three cocks-combs, the hearts of four cooked artichokes, and two ounces of cooked ham all chopped fine and well mixed together. 809. SALPICON A LA ROTALE. Mix well together, in equal parts, after being chopped fine, some foie-gras, chicken meat, mushrooms, sweetbreads, J a little crayfish or lobster butter, and the necessary B^hamel sauce, which must be boiling at the time of mixing. 810. SALPICON A LA FINANCIÈRE. Chop fine two trufiles, the breast of a cooked chicken, two ounces of cooked pickled tongue, and four ounces of fresh mushrooms; then mix with Financi^re sauce, and boil for a few minutes. 811. SALPICON A LA TOULOUSE. Mix in equal parts, with half a pint of hot Velouté sauce, some chicken and goose livers, mushrooms, and cocks-combs all chopped fine. 812. SALPICON A LA CHASSEUR. Mix witli a salmi sauce the fillets of any game cut in small dice. 813. SALPICON OF OYSTERS. Blanch the oysters for a few minutes, drain, and prepare in the usual way ; cut them in two and mix with a reduced Velouté sauce ; add a few spoonfuls of the liquor in which they were cooked, and the juice of a lemon. 814. SALPICON OF LOBSTER OR CRAB. Cut either the cooked lobster or crab in small dice; add these to a Bechamel or Velouté sauce with a little lobster butter; season slightly with pepper, and mix well with a few chopped mushrooms. 815. SALPICON A LA MONGLAS. Mix with a reduced Velouté or Espagnole sauce the breast of a chicken, chopped up with truffles. 816. SALPICON VALENCIENNES. Prepare a mixture of hearts of artichokes, mushrooms, the breast of a chicken, one carrot, the tails of two dozen prawns, or pai't of the tail of a lobster, all cooked ; add four tablespoonfuls of cooked rice; chop the lot fine, and mix with a Velouté sauce and a little cayenne butter. Observation with respect to French Words in Bills of Fare. I may say here, without prejudice, that I find the greatest difficulty in translating certain culinary names into English. Although my object is to be understood by all classes, I am often compelled to use original French words, being in many instances quite at a loss to express their proper meaning in English. This matter of using French names in '^ bills of fare" has often been discussed, and as it is still a subject of controveray in the culinaiy world, I simply give my reason for the practice I have adopted. frying purposes, which will be about 385° Fahrenheit. A too high temperatui-e must be avoided, which will be indicated by smoke rising from the kettle ; in that case the articles fried would be blackened and burnt ; on the other hand, if the fat has not reached the proper temperature the things intended for frying will be soaked through with fat, soddened, greasy, and of a dirty pale colour, but not fried. Properly fried things should be of a golden colour, crisp, and free from fat ; to obtain the latter, fried articles should be put on a clean cloth as they are taken out of the frying-kettle, and then turned over. Frying is most successful when a small quantity is put at a time, otherwise the reaction of too many cold things will cause the fat fall below the necessary temperature and spoil the frying process. All articles to be fried should be properly dried between the folds of a clean cloth and passed through a mixture of breadings (if batter is not used) beforehand.

Practical household cookery