Salpicon a la Montglas

Salpicon a la Montglas

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Breasts of Two Small Chickens, or Any Game
  • An Ounce of Lean Ham
  • A Gill of Madeira Sauce
  • A Gill of Tomato Sauce
  • 6 Mushrooms
  • A Truffle

Method

Mince the breasts of the Chicken or Game very fine, mince the ham, truffles and mushrooms, and put all into a saucepan with a gill of Madeira Sauce and one gill of Tomato Sauce. Let all cook for five minutes, and then use as a garnish.