Regence Salpicon

For Lean.—Use four ounces of truffles cut in three sixteenth inch squares, six ounces of mushrooms cut the same, six ounces of crawfish tails likewise cut in three-sixteenth inch pieces, four ounces of milt, and four ounces of very small bead-shaped fish quenelles, all to be combined with a lean regence sauce (No. 532).

For Fat.—Five ounces of braised sweetbreads, five ounces of chicken livers and five ounces of mushrooms, all these to be cut in three-sixteenth inch squares, five ounces of small bead-shaped chicken quenelles (No. 154), and four ounces of truffles cut the same as the other ingredients; to be used with a fat regence sauce (No. 532).