Salpicon a la MontglaS
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 126. The excerpt below is the record exactly as published.
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
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