The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

255. Salpicon Royal.

—Cut a blanched throat sweetbread ([No. 601]) into small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken with half a pint of good béchamel sauce ([No. 154]), or Allemande sauce ([No. 210]), and let cook on a slow fire for five minutes, gently tossing meanwhile. 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 à la Financière.

—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, adding four mushrooms, one truffle, half an ounce of cooked, smoked beef-tongue, all cut in dice-shaped pieces, and twelve small godiveau quenelles ([No. 221]); thicken with half a pint of Madeira sauce ([No. 185]), and let cook for five minutes. It will then be ready for any garnishing desired.

257. Salpicon au Chasseur.

—Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chicken livers, one truffle, four mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut into dice. Thicken with half a pint of hot salmi sauce ([No. 193]), and let all cook for five minutes, and use it for any garnishing desired.

258. Salpicon of Lobster, Crawfish, or Shrimps.

—Put a pint of good béchamel ([No. 154]) into a saucepan, with four mushrooms, one truffle, and the meat from the claw of a cooked lobster, cutting them all into dice-shaped pieces. Thicken well and let cook for five minutes, and serve. If a lobster cannot be obtained, the meat of three cooked crawfish, or of six prawns or shrimps, may be used instead.

259. Salpicon à la Montglas.

—Mince, as for a julienne, four mushrooms, one truffle, the breast of a small cooked chicken, or of any game, and half an ounce of cooked ham, or the same quantity of cooked, smoked beef-tongue. Put all into a saucepan, adding a gill of well reduced Madeira sauce ([No. 185]) and a gill of tomato sauce ([No. 205]); let cook for five minutes; then use when needed.