Royal Salpicon

Salpicon Royale

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • Sweetbreads
  • 2 Tablespoonfuls of Butter, Plus a Teaspoonful 12 M


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, a