Salpicon

Ingredients

• cooked chicken
• mixed with mushrooms
• combined with enough good sauce to make it creamy.

Method

1. 1

   Mix cooked chicken, sweetbreads, veal, or calf's brains cut into small dice with mushrooms, a little chopped truffle, and chopped tongue.

2. 2

   Combine with enough good sauce to make it creamy.

3. 3

   Use a white sauce for white meats and a brown sauce for dark meats.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 26. The excerpt below is the record exactly as published.

salpicon, place the little cover on top, and set the vol-au-vent on a lace-paper. The filling must not be put in until just before sending it to the table, as it will soften the pastry if it stands in it for any length of time. SALPICON For Billing vol-au-vent or patty shells. Salpicon is made of cooked chicken, sweetbreads, veal, or calf's brains cut into small dice, mixed with mushrooms, a little chopped truffle and chopped tongue. One meat alone, or a combination of two or more, may be used. The mixture is then combined with enough good sauce to make it creamy.

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