Salpicon i, la Flnaneidre

Ingredients

• 1 ounce butter
• 1 tablespoonful fine-chopped onion
• the same of ham
• the same of mushrooms
• 1½ gill white wine
• 1 tablespoonful flour
• ½ pint of broth
• 1 teaspoonful beef extract
• ½ even teaspoonful salt
• ¾ pint of fine-cut white cooked chicken meat
• 3 truffles
• 12 canned mushrooms
• ¾ pint cooked beef tongue

Method

1. 1

   Melt butter in a saucepan; add bouquet, onion, ham, and mushrooms, cooking for 5 minutes.

2. 2

   Add white wine and reduce by half.

3. 3

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

4. 4

   Add broth, beef extract, and salt, cooking for 5 minutes before straining.

5. 5

   Combine essence with the sauce and cook for 6 minutes.

6. 6

   Add chicken, truffles, and tongue, cooking slowly for 10 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 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.

pint of broth, and the essence mentioned above ; season with 1 even teaspoonful salt and y^ 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

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