SALPICON
For filling vol-au-vent or patty shells.
Salpicon is made of cooked chicken, sweetbreads, veal, or calf’s brains cut into small dice, mixed with mushrooms, a little chopped truffle and chopped tongue. One meat alone, or a combination of two or more, may be used. The mixture is then combined with enough good sauce to make it creamy. A white sauce should be used with white meats; a brown sauce when the dark meat and livers of chicken are used. (See “Century Cook Book,” pages 80-299.)
A plain white sauce is made as follows: Put a tablespoonful of butter in a saucepan. When the butter is hot add a tablespoonful of flour and cook them together for a few minutes, not letting them brown; remove from the fire and add a cupful of stock. Add the liquor very slowly at first, stirring constantly to keep it smooth. Return the sauce to the fire, add a teaspoonful of salt, a quarter teaspoonful of pepper, and a little cream, if convenient. Stir constantly until the sauce is thickened. Lastly, add the beaten yolks of one or two eggs to the sauce after it has been taken off the fire.