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

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

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 Pierce, Paul

Fill with mushrooms, chicken livers, creamed chicken or any 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

Place on it at intervals of three inches from the edge and five inches apart, a teaspoonful of salpicon, or of creamed minced meat.

From The Century Cook Book by Ronald, Mary