Salpicon (Chilena)

Ingredients

• one pint of cold veal, lamb or poultry
• two hard-boiled eggs
• four sprigs of young mint
• one tablespoonful of finely chopped parsley
• one teaspoonful of onion juice
• the hearts of two heads of lettuce

Method

1. 1

   Cut meat into slices, add sliced eggs, mint leaves, parsley, onion juice, and lettuce hearts.

2. 2

   Pour over French dressing, toss, and serve.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

SALPICON (Chilena) — Cut in slices one pint of cold veal, lamb or poultry, add two hard-boiled eggs, sliced, the leaves from four sprigs of young mint, one table- spoonful of finely chopped parsley, one teaspoonful of onion juice, and the hearts of two heads of lettuce

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