Salpicon ft la Boyale

Ingredients

• 2 ounces butter
• 2 goose or 8 chicken livers
• 12 small mushrooms
• ½ pint of white cooked chicken meat
• 1 tablespoonful flour
• ½ pint boiling milk
• ½ teaspoonful nutmeg
• 1 gill of mushroom liquor
• 12 whole peppers
• 1 even teaspoonful salt

Method

1. 1

   Season livers with salt and pepper, then cook in melted butter until done.

2. 2

   Cook mushrooms in butter for 10 minutes, then cut into pieces.

3. 3

   In a saucepan, melt butter, add flour, and cook for 3 minutes.

4. 4

   Add boiling milk, bouquet, nutmeg, mushroom liquor, and salt, cooking for 5 minutes before straining.

5. 5

   Combine with livers, mushrooms, and chicken, cooking for 5 minutes longer before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 288. The excerpt below is the record exactly as published.

Salpicon ft la Boyale. — Season 2 goose or 8 chicken livers with salt and pepper ; melt 2 ounces butter in a saucepan, put in the livers and cook till done ; cook 12 small mushrooms 10 minutes in butter ; then remove and cut them into small pieces, add Vs pint of white cooked chicken meat, cut into small dice-shaped pieces. Place a saucepan with 1 ounce butter over the fire ; add 1 table- spoonful flour, stir and cook 3 minutes ; add '/^ pint boiling milk, a small bouquet, Y, teaspoonf ul nutmeg, 1 gill of mushroom liquor, 12 whole peppers, 1 even teaspoonf ul salt, and cook 5 minutes; strain ; add all the above ingredients and cook 5 minutes longer ; then serve. Salpicon ft la Palermotalne.— Place a saucepan with 1 ounce butter and 1 gill of fine-chopped onions over the fire, cook 6 min- utes ; add Vs tablespoonful fiour, stir and cook 2 minutes ; then add Yt can tomatoes, Ys teaspoonful salt, Y4 teaspoonful pepper, 1 tea- spoonful sugar, and cook 15 minutes ; strain into a clean saucepan ; add Ys piiit cooked macaroni cut into Yri^ch lengths, Yt pii^t fine- cut cooked chicken meat, Ys pint fine-cut boiled ham, and, if handy, 3 or 4 fine-cut cooked artichoke bottoms ; set the saucepan over the fire, cook slowly 6 minutes ; then mix the yolks of 2 eggs with 1 gill of cream, add it to the salpicon, and serve at once. Salpicon of Lobster. — Melt 1 ounce butter in a saucepan; add 1 tablespoonful flour, stir and cook 8 minutes ; add '/« pint of 428 SALPICON. chicken broth, 1 gill of mushroom liquor, a small bouquet, 1 even teaspoonf ul salt, Y^ teaspoonf ul nutmeg, 12 whole peppers, and cook 5 minutes ; then strain into a clean saucepan ; add 1 tablespoonf ul lemon juice, the fine-cut meat of a 2Yt-pound boiled lobster, and cook 5 minutes ; mix the yolks of 3 eggs with 1 gill of cream, add it to the salpicon, and serve at once. In place of lobster, crab or shrimp may be used. Salpicon of Fish.— Take any kind of fish with firm meat, either baked or boiled, and cut it into small dice-shaped pieces ; place a saucepan with 1 ounce butter over the fire ; add 1 table- spoonful flour, stir and cook 3 minutes ; then add 1 pint of cream or milk, 1 even teaspoonful salt, 1 gill of mushroom liquor, a small bouquet, 12 whole peppers, and y^ teaspoonful nutmeg;

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