Salpieons are prepared with cooked and cold meats and fish, red beef tongue, sweetbreads or beef palates; they are also made of chicken or game fillets, foies-gras, also with truffles, mushrooms, cepes, and besides these, oysters, lobsters, crawfish, etc.

The characteristic of salpicon is that it is cut into small squares; they may be prepared with one kind of substance alone, but are generally mixed, for example: chickens, with red beef tongue, truffles or mushrooms; game, with foies-gras or truffles, and fish, with mushrooms and truffles. Salpieons are always thickened with a sauce corresponding to the nature of the meat, and in all cases it must be succulent and condensed.

(2338). Salpicon Of Chicken, Baked (Salpicon De Volaille Au Gratin)

Take one pound of white meat of a cooked chicken, cut it into small dice and put the pieces in a saucepan with four spoonfuls of cooked lean ham, and as much mushrooms, all to be cut alike, and mingle in a few spoonfuls of good reduced bechamel sauce ( No. 409), finishing the preparation with a small piece of melted chicken glaze (No. 398). Pour the whole into a small pie dish (Fig. 183), smooth it to a dome and cover with a layer of duchess potato preparation (No. 2785), smooth again, butter over the top and bestrew with bread-crumbs and grated parmesan; bake for a quarter of an hour in a slack oven and serve in the same dish.