A salpicon is composed of several meats cut in three-sixteenths to one-quarter inch dice, and combined with truffles and mushrooms trimmed exactly the same. It is used either with a brown espagnole sauce (No. 414), or if a white sauce is desired, with a veloute (No. 415), or an allemande (No. 407). The salpicon should be mixed with the sauces mentioned in each recipe.

(742). Salpicon Garnishing, Columbian (Garniture Salpicon, Colombienne)

Is composed of sixteen ounces of mushrooms, four ounces of roast game fillets, six ounces of lambs' fries, and if for fat, a fat financiere sauce (No. 464), and if required for lean, use twelve blanched and well drained oysters cut in pieces and sauted in butter, with six ounces of mushrooms, six ounces of salmon sauted in butter, and with these use a lean financiere sauce.

(743). Fat Liver Salpicon (Salpicon De Foies-Gras)

Braise fourteen ounces of fat duck's or geese livers in a matignon (No. 406) (this is their weight after being cooked), leave them to get cold, and then cut them up into small dice, also four ounces of truffles, and two of ham. Serve with a half-glaze sauce (No. 413).

(744). Flavignan Salpicon (Salpicon A La Flavignan)

Stir into a pint of Flavignan sauce (No. 466), two ounces of spinal marrow and three ounces of brains cooked in acidulated water, seasoned with salt and whole peppers and garnished with aromatic herbs, thyme, bay leaf, parsley leaves, and onions. Boil together for fifteen minutes, then let them get cold in this broth, afterward cutting them in quarter of an inch squares. Have also four ounces of braised sweetbreads cut in squares; four ounces of cooked ham, and four ounces of cooked mushrooms, all prepared the same.

(745). Hunter's Salpicon (Salpicon Au Chasseur)

Is composed of roasted game breasts out in three-sixteenth inch dice pieces, truffles cut the same, as well as mushrooms and tongue, and chicken livers cut up in one-quarter inch pieces, mixed with a Hunter's sauce (No. 480).

(746). Lobster, Shrimp Or Crawfish, With Mushroom Or Truffle Salpicon (Salpicon De Homard, D'Ecrevisses Ou De Crevettes, Aux Champignons Ou Aux Truffes)

Take from the thickest part of the tails, sixteen ounces of cooked lobster meat, or shrimps, or crawfish, and four ounces of mushrooms, both cut in small three-sixteenths of an inch dice; have one pint of bechamel sauce (No. 409), reduced with cream and thickened at the last moment with two ounces of fresh butter.

With Truffles

Suppress the mushrooms and add two ounces of truffles cut the size and shape as the mushrooms.

(747). Montglas Salpicon (Salpicon A La Montglas)

Made with four ounces of truffles, eight ounces of mushrooms, eight ounces of red beef tongue and eight ounces of chicken or game livers, all cut into small sticks; if needed for a white salpicon garnishing, then mix these with either a veloute (No. 415). or supreme sauce (No. 547), or alle-mande (No. 407), and if for brown then use espagnole (No. 414), or chicken glaze (No. 398), with essence of mushroom (No. 392).