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Salpicon

Instructions

Cut in dice an equal quantity of each, and to weigh altogether about one pound and a half, calf sweetbreads, livers, or flesh of fowls, and ham, three kinds in all; also two mushrooms and two truffles; all must be nearly cooked in water beforehand. Put them in a stewpan, season with salt, pepper, a bay-leaf, a clove of garlic, an onion, a sprig of parsley, and one of thyme; cover with half a pint of broth, and as much of white wine; set on a slow fire; it must not boil, but simmer gently; stir now and then till the whole is well cooked; take out the bay-leaf, onion, garlic, parsley, and thyme. In case the sauce should not be thick enough, add a little fecula, stir, and leave awhile longer on the fire, and it is ready for use.

Source

Hand-Book of Practical Cookery (1884).

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