Louisiana Salpicon

Salpicon Louisianaise


  • 50 Lake Shrimp
  • A Dozen Mushrooms
  • A Truffle
  • 2 Tablespoonfuls of Butter
  • A Grated Nutmeg
  • An Herb Bouquet
  • A Glassful of White Wine
  • 3 Tomatoes


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.