329 Various Salpicons

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Under the general term Salpicon, is understood a large number of preparations.

A Salpicon can be simple or compound—it is simple when comprised of a single item such as the flesh of poultry or game, meat, sweetbreads, or again foie gras, fish or shellfish, ham or tongue. It is a compound Salpicon when composed of different items, as cited before, capable of being appropriately mixed together with the addition of mushrooms and truffles etc.

The first stage in the preparation of a Salpicon consists of cutting the items of which it is to be composed, into small even shaped ½ cm ( in) dice. The next stage in the preparation of a Salpicon is the combination of these items in accordance with the requirements of their own particular name, e.g. Salpicon à la Royale, à la Financière, à la Parisienne, à la Montglas, au Chasseur etc.