Salpicon a la Financiere

Ingredients

• either the leg or the breast of a roasted chicken
• half an ounce of good butter
• four mushrooms
• one truffle
• half an ounce of cooked, smoked beef-tongue
• twelve small godiveau quenelles (No. 221)
• half a pint of Madeira sauce (No. 185)

Method

1. 1

   Cut chicken into dice and place in a saucepan with butter, mushrooms, truffle, beef-tongue, and quenelles.

2. 2

   Thicken with Madeira sauce and cook for five minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 125. The excerpt below is the record exactly as published.

Salpicon a la Financiere.— Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter, adding four mushrooms, one truffle, half an ounce of cooked, smoked beef-tongue, all cut in dice-shaped pieces, and twelve small godiveau quenelles (No. 221); thicken with half 1 86 THE TABLE. a pint of Madeira sauce (No. 185), and let cook for five minutes. It will then be ready for any garnishing desired. 257. Salpicon ail Chasseur.— Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chicken livers, one truffle, four mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut into dice. Thicken with half a pint of hot salmi sauce (No. 193), and let all cook for five minutes, and use it for any garnishing desired. 258. Salpicon of Lobster, Crawfish, or Shrimps. — Put a pint of good bechamel (No. 154) into a saucepan, with four mushrooms, one truffle, and the meat from the claw of a cooked lobster, cutting them all into dice- shaped pieces. Thicken well and let cook for five minutes, and serve. If a lobster cannot be obtained, the meat of three cooked crawfish, or of six prawns or shrimps, may be used instead. 259. Salpicon a la MontglaS. — Mince, as for a julienne, four mush- rooms, one truffle, the breast of a small cooked chicken, or of any game, and half an ounce of cooked ham, or the same quantity of cooked, smoked beef-tongue. Put all into a saucepan, adding a gill of well reduced Madeira sauce (No. 185) and a gill of tomato sauce (No. 205); let cook for five minutes ; then use when needed. 260. Salpicon, Sauce Madere. — Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweet- bread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ounce of cooked, smoked beef-tongue, all cut the same as the sweetbread. Let cook for five minutes, then add half a pint of Madeira sauce (No. 185)

Cook this with the app: pantry check, scaling, and the assistant.