No. 752
Turbigo Salpicon
Salpicon a la Turbigo
Have eight ounces of artichoke bottoms cut in one-quarter inch squares and the same of braised ducks' livers cut the same size, and cooked in a mirepoix (No. 419) with four ounces of three-sixteenth inch squares of truffles. A fine strained tomato sauce (No. 549) mixed with twice its quantity of veloute (No. 415) and thickened with cream and egg-yolks.