A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 745
Hunter's Salpicon
Salpicon au Chasseur
❦
Is composed of roasted game breasts cut in three-sixteenth inch dice pieces, truffles cut the same, as well as mushrooms and tongue, and chicken livers cut up in one-quarter inch pieces, mixed with a Hunter's sauce (No. 480).