salpicon

British  

/ ˈsælpɪkən /

noun

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

---

Etymology

Origin of salpicon

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

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

Fill the center with boiled macaroni and cheese, mixed with a well-reduced Béchamel sauce; or fill the timbale with a salpicon of sweetbreads and mushrooms.

From The Century Cook Book by Mary Ronald

This amount makes about a cupful of salpicon, which is enough for six patties.

From The Century Cook Book by Mary Ronald

The little paper cases must have a ring of cress arranged, about a quarter of an inch thick; the salpicon, put in carefully with a small spoon, will hold it in place.

From The Belgian Cookbook by Various

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