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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 ounce 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.