Salpicon; How to Prepare

Salpicons are prepared with cooked and cold meats and fish, red beef tongue, sweetbreads or beef palates; they are also made of chicken or game fillets, foies-gras, also with truffles, mushrooms, cepes, and besides these, oysters, lobsters, crawfish, etc.

The characteristic of salpicon is that it is cut into small squares; they may be prepared with one kind of substance alone, but are generally mixed, for example: chickens, with red beef tongue, truffles or mushrooms; game, with foies-gras or truffles, and fish, with mushrooms and truffles. Salpicons are always thickened with a sauce corresponding to the nature of the meat, and in all cases it must be succulent and condensed.