No. 741
Salpicon Garnishing
Garniture Salpicon
A salpicon is composed of several meats cut in three-sixteenths to one-quarter inch dice, and combined with truffles and mushrooms trimmed exactly the same. It is used either with a brown espagnole sauce (No. 414), or if a white sauce is desired, with a veloute (No. 415), or an allemande (No. 407). The salpicon should be mixed with the sauces mentioned in each recipe.