Salpicon, Financier Style

Salpicon a la Financiere

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Legs and Breasts of a Chicken
  • A Tablespoonful of Butter


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