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

Example Sentences

Timbales are forms of pastry or of forcemeat filled with salpicon.

From The Century Cook Book by Ronald, Mary

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 Ronald, Mary

Fruit or a fruit salpicon is usually preferred to oysters as a first course.

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

Then fill with salpicon, and replace the cover, or small circle of paste.

From The Century Cook Book by Ronald, Mary

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

From The Century Cook Book by Ronald, Mary