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2017 Word of the Year

salpicon

/ˈsælpɪkən/
noun
1.
a mixture of chopped fish, meat, or vegetables in a sauce, used as fillings for croquettes, pastries, etc
Word Origin
C18: from French, from Spanish salpicar to sprinkle with salt
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Examples from the Web for salpicon
Historical Examples
  • The salpicon given below may be used for filling, if preferred.

    The Century Cook Book Mary Ronald
  • This amount makes about a cupful of salpicon, which is enough for six patties.

    The Century Cook Book Mary Ronald
  • Fill with mushrooms, chicken livers, creamed chicken or any salpicon.

    The Century Cook Book Mary Ronald
  • A mixture of fruits seasoned with sugar and wine is also called a salpicon.

    The Century Cook Book Mary Ronald
  • Timbales are forms of pastry or of forcemeat filled with salpicon.

    The Century Cook Book Mary Ronald
  • Truffles are used in decorating the molds and in the salpicon.

    The Century Cook Book Mary Ronald
  • Then fill with salpicon, and replace the cover, or small circle of paste.

    The Century Cook Book Mary Ronald
  • Moisten the salpicon with a good white sauce made with cream, a little lemon juice, pepper and salt.

  • A salpicon is a mixture of cooked meats, which are cut into dice and combined with a sauce, mushrooms, and truffles.

    The Century Cook Book Mary Ronald
  • The receipts below give the rules for making the pastry, forcemeat, and salpicon, and the combinations.

    The Century Cook Book Mary Ronald

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