This is a French name given to a mince of chicken or game with tongue, mushrooms, truffles, and sometimes foies gras, generally used as a stuffing. The following recipes for various salpicons are good.

Salpicon Of Crayfish

Put one pint of bechamel sauce into a saucepan with four mushrooms, one truffle, and the meat from three crayfish, all cut into dice; thicken well, let it cook for five or six minutes, and then serve.

Salpicon Financiere

Take either the leg or the breast of a roasted chicken. Cut it into dice, and put them in a saucepan with one-half ounce of good butter, adding four mushrooms, one truffle, one-half ounce of cooked smoked beef tongue all cut in dice, and a dozen small godiveau quenelles; thicken with one-half pint of Madeira sauce, and cook for five minutes. It will then be ready for use as a garnish.

Salpicon, Hunter's Style

Cut the breast of a fine, well-cooked partridge into dice, and put them into a saucepan on a hot range, with one-half ounce of butter, one-half wineglassful of good sherry, three blanched chicken livers, one truffle, four mushrooms, and one-half Dunce of cooked, smoked beef tongue, all cut up into dice. Thicken with one-half pint of hot salmis sauce, and allow all to cook for five minutes. It may then be used for garnishing.

Salpicon Montglas

Mince, as for a julienne, four mushrooms, one truffle, the breast of a small, cooked chicken, or of any game, and one-half ounce of cooked ham, or the same quantity of cooked, smoked beef tongue. Put all these into a saucepan, adding one gill each of well-reduced Madeira sauce and tomato sauce; let this cook for five or six minutes, aud then use it as required.

Salpicon Of Shrimps

Put one pint of bechamel sauce into a saucepan with four mushrooms, one truffle and the meat from a dozen or more large shrimps, all chopped up fine. Thicken well, and let it cook for five minutes; then serve.

Salpicon With Madeira

Place one-half ounce of butter in a saucepan, adding one-half wineglassful of sherry, a blanched throat of sweetbread, cut into dice, four mushrooms, one truffle, and one ounce of cooked smoked beef tongue, all cut the same as the sweetbread.

Let this cook for five minutes, then add one-half pint of Madeira sauce, and let it cook again for five minutes. It will then be ready for garnishing.