The Times Picayune Publishing Company

Louisiana Salpicon

Salpicon Louisianaise

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 50 Lake Shrimp
  • A Dozen Mushrooms
  • A Truffle
  • 2

Method

Clean and scale the Shrimp, and boil according to recipe. Then follow in all particulars the preceding recipe for Salpicon a la Creole with the exception that White Wine is used instead of milk, and a truffle is added to the minced vegetables. Send to the table hot.