Salpicon, Hunter’s Style

Salpicon a la Chasseur

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Breasts of Two Fine Partridges
  • 2 Tablespoonfuls of Butter
  • 12

Method

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 c