Salpicon ft la Palermotalne

Ingredients

• 1 ounce butter
• 1 gill of fine-chopped onions
• ½ tablespoonful flour
• ½ can tomatoes
• ½ teaspoonful salt
• ¼ teaspoonful pepper
• 1 teaspoonful sugar
• ½ pint cooked macaroni
• ½ pint fine-cut cooked chicken meat
• ½ pint fine-cut boiled ham
• 3 or 4 fine-cut cooked artichoke bottoms
• yolks of 2 eggs
• 1 gill of cream

Method

1. 1

   Cook onions in butter for 6 minutes, add flour and cook for 2 minutes.

2. 2

   Add tomatoes, salt, pepper, and sugar, cooking for 15 minutes.

3. 3

   Strain into a clean saucepan, add macaroni, chicken, ham, and artichokes.

4. 4

   Cook slowly for 6 minutes.

5. 5

   Mix egg yolks with cream, add to salpicon, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 287. The excerpt below is the record exactly as published.

^ teaspoonful pepper, cook 10 minutes ; strain into a clean saucepan ; add 1 pint of fine-cut cooked calf's head, % pint fine-cut mushrooms, 2 fine- cut truffles; cook slowly 10 minutes ; then serve. Salpicon i, la Flnaneidre. — Melt 1 ounce butter in a sauce- pan ; add a small bouquet, 1 tablespoonful fine-chopped onion, the 426 8ALPIC0N. 427 same of ham and moshroomB, cook 5 minutes ; add iVt gill white wine, cook until reduced to one half. Place a small saucepan with 1 tablespoonful butter and the same of flour over the fire, stir and cook 3 minutes ; add '/« pint of broth, 1 teaspoonf ul beef extract, Vt even teaspoonf ul salt, cook 5 minutes ; then strain. Kow strain the aboye essence, remove the fat, add it to the sauce, and cook 6 minutes longer ; then add 7s pint of fine-cut white cooked chicken meat, 3 truffles, 12 canned mushrooms, Vs pint cooked beef tongue, all cut into small dice-shaped pieces ; cook slowly on the side of the stove 10 minutes ; then serve. 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 5 minutes ; remove the bouquet, and continue the cooking 5 minutes longer ; strain in a clean saucepan ; add 1 pint of fine-cut cooked fifih and Y^ cupful fine-cut mushrooms, and, if handy, add 2 fine- cut truffles. Salpicon of Oysters. — Place 24 large oysters without their liquor in a saucepan over the fire ; add Yt ^iU of Rhine wine, sprinkle over 1 even teaspoonful salt, Yt even teaspoonful pepper ; cook 2 min- utes, or until they begin to stiffen and ruffle, then take them out» remove the beards, and cut each oyster into 4 pieces. Melt 1 ounce butter in a saucepan ; add 1 tablespoonf ul fiour, stir and cook 3 minutes ; add Ys pi^^t veal or chicken broth, also the broth in which the oysters were cooked, 1 gill of oyster liquor, cook 5 minutes ; mix the yolks of 3 eggs with Ys cupful cream ; add it to the sauce ; add the oysters and Yt tablespoonful lemon juice, let the salpicon get hot without boiling, and serve. Salpicon h la Chasseur. — Bemove the breast from a roasted prairie hen, cut it into small dice-shaped pieces ; add to this 12 fine- cut canned mushrooms, 2 fine-cut truffles, and the cooked liver of the hen. Gut off the legs and second joints and lay them aside ; crack the remaining bones into small pieces ; cut 1 onion into slices. SALPICON. 429 lay them in bottom of saucepan, add 3 slices of carrots, 1 ounce fine* cut raw ham, and a bouquet ; place the bones on top of this, then coyer with broth, add 1 gill Madeira wine and 12 whole peppers ; set the saucepan oyer the fire, coyer and cook 1 hour ; then strain ; reduce the broth to '/« pint by boiling. Then place a saucepan with 1 ounce butter oyer the fire, add 1 tablespoonf ul fiour ; stir and cook 3 minutes ; add the strained broth mentioned aboye, 1 gill of mush- room liquor, 1 gill Madeira wine, Yg teaspoonf ul beef extract, 1 eyen teaspoonful salt

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