salpicon

/ (ˈsælpɪkən) /

noun

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

Nearby words

saloop, salop, salopettes, salopian, salpa, salpicon, salpiglossis, salpingectomy, salpingemphraxis, salpingian, salpingitis

Word Origin for salpicon

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

Examples from the Web for salpicon

The little bits left from the decoration are chopped and used in the salpicon or in a sauce.
The Century Cook Book|Mary Ronald
Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400).
The Gastronomic Regenerator:|Alexis Soyer
Then fill with salpicon, and replace the cover, or small circle of paste.
The Century Cook Book|Mary Ronald
Timbales are forms of pastry or of forcemeat filled with salpicon.
The Century Cook Book|Mary Ronald

The salpicon given below may be used for filling, if preferred.
The Century Cook Book|Mary Ronald