salpicon

British  

/ ˈsælpɪkən /

noun

1. a mixture of chopped fish, meat, or vegetables in a sauce, used as fillings for croquettes, pastries, etc

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Etymology

Origin of salpicon

C18: from French, from Spanish salpicar to sprinkle with salt

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Example Sentences

See Examples For:

salpicon

Cooked veal, chicken, game, sweetbreads, calf’s brains, livers, fish, oysters, lobster, mushrooms, truffles, tongue, etc., when cut into dice and mixed with a rich sauce is called salpicon.

From The Century Cook Book by Mary Ronald

When the cream is frozen, stir in the salpicon of fruit, drained; replace the lid of the freezer and turn it for five minutes.

From The Century Cook Book by Mary Ronald

For the salpicon of fruit, make a foundation of three-quarter orange juice, one-quarter lemon juice, and powdered sugar to sweeten.

From Dinners and Luncheons Novel Suggestions for Social Occasions by Paul Pierce

Or, use a border mold for the forcemeat, and fill the center of the ring, when unmolded, with the salpicon.

From The Century Cook Book by Mary Ronald

Moisten the salpicon with a good white sauce made with cream, a little lemon juice, pepper and salt.

From The Belgian Cookbook by Various

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