Creole Salpicon

Salpicon a la Creole


  • 2 Dozen Crawfish
  • 3 Tomatoes
  • A Dozen Mushrooms
  • 2 Tablespoonfuls of Butter
  • 2 Tablespoonfuls of Flour
  • A Pint of Boiling Milk
  • A Teaspoonful of Grated Nutmeg
  • An Herb Bouquet
  • 12 Whole Black Peppers


Put two tablespoonfuls of butter into a saucepan and add the flour; stir constantly for about five minutes; then moisten well with the milk, pouring it in gradually and then whisking. Add the grated nutmeg, salt to taste and the twelve whole peppers. Add an herb bouquet minced fine, and let all cook for a quarter of an hour. Then rub well through a sieve; and put into a saucepan with the tomatoes, skinned and chopped fine, and the meat of the Crawfish, cut into dice-shaped pieces. Add the truffle, cut into dice-shaped pieces, and the minced mushrooms. Let all cook for five minutes and serve.