Salpicon, Financier Style

Salpicon a la Financiere

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Legs and Breasts of a Chicken
  • A Tablespoonful of Butter
  • A Dozen Small Godiveau Quenelles
  • A Square Inch of Ham
  • A Truffle
  • 8 Mushrooms
  • A Pint of Madeira Sauce


Cut the chicken into dice-shaped pieces, and put into a saucepan with the butter; add the square inch of ham, the truffles and mushrooms, all minced fine; and then add twelve small Godiveau Quenelles. Add a pint of Madeira Sauce; set on the stove, and let all cook for five or eight minutes, and the Salpicon is ready to be served as a garnish for any dish desired.