Salpicon, Hunter’s Style

Name: Salpicon, Hunter’s Style (Salpicon a la Chasseur)
Cuisine: United States
Ingredients: A Glassful of Good Sherry Wine; A Sprig of Thyme; A Bay Leaf; 6 Mushrooms; 2 Truffles; An Ounce of Cooked Beef Tongue; 12 Whole Black Peppers; A Glassful of Madeira Wine; 2 Tablespoonfuls of Butter; ½ of an Onion; 6 Blanched Chicken Livers; A Carrot; A Square Inch of Lean Ham; A Quart of Consomme, or Broth; The Breasts of Two Fine Partridges

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

Americas
United States
Starter
New Orleans
Gluten-free

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