Salpicon a la Montglas

Salpicon a la Montglas

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

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.