Salpicon, Hunter’s Style

Salpicon a la Chasseur

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Breasts of Two Fine Partridges
  • 2 Tablespoonfuls of Butter
  • 12 Whole Black Peppers
  • A Glassful of Madeira Wine
  • A Glassful of Good Sherry Wine
  • 6 Blanched Chicken Livers
  • A Carrot
  • ½ of an Onion
  • An Ounce of Cooked Beef Tongue
  • 2 Truffles
  • 6 Mushrooms
  • A Bay Leaf
  • A Sprig of Thyme
  • A Square Inch of Lean Ham
  • A Quart of Consomme, or Broth


Cut the breasts of the Partridges into diceshaped pieces, and then put them into a saucepan with a tablespoonful of butter. Pour over a glass of good Sherry Wine and set on a hot fire. Add the blanched chicken livers, the truffle cut into dice-shaped pieces and the mushrooms cut very fine. Have already prepared a “Fumet of Game, ” made by placing one carrot, one-half of a small onion, one bay leaf, one square inch of ham, one sprig of thyme and the carcass of the Partridge into a covered saucepan with a tablespoonful of butter. Let these brown well and add a glass of Madeira Wine. Let it come to a boil, then moisten with one quart of broth or Consomme, and salt and pepper to taste; add twelve whole black peppers. Let all cook for three-quarters of an hour, until it is reduced to a pint, and strain through a napkin. Add this to the Salpicon and let all cook for five minutes longer. Use as a garnish for any dish desired.