Royal Salpicon

Salpicon Royale

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Sweetbreads
  • 2 Tablespoonfuls of Butter, Plus a Teaspoonful 12 Mushrooms
  • 2 Truffles
  • A Pint of Sauce Allemande


Clean, pare and blanch the Sweetbreads. Then cut into very small pieces and put them into a saucepan with two tablespoonfuls of butter; let them saute a moment and then add the mushrooms and truffles all cut very fine. Add a pint of Sauce Allemande, and let the mixture cook on a slow fire for six or eight minutes, tossing gently all the while. Add a teaspoonful of butter. Stir well and use for any garnishing desired.