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Salpicon Royal
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 125. The excerpt below is the record exactly as published.
Salpicon Royal. — Cut a blanched throat sweetbread (No. 6oi)into small pieces, and put them into a saucepan, with half an ounce of good but- ter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken with half a pint of good bechamel sauce (No. 154), or Allemande sauce (No. 210), and let cook on a slow fire for five minutes, gently tossing mean- while. Finish by adding half an ounce of crawfish-butter (No. 150); stir well, and it will then be ready to use for the desired garnishing. 256. Salpicon a la Financiere.— Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter
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