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Definition of Salpicon
1. n. Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce.
Definition of Salpicon
1. Noun. A type of stuffing of cooked, diced ingredients with a sauce, used especially for veal ¹
¹ Source: wiktionary.com
Definition of Salpicon
1. a pate and pastry filling [n -S]
Lexicographical Neighbors of Salpicon
Literary usage of Salpicon
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"... LIKE THE materials for entrees composed of salpicon or chopped articles may
be raw or cooked; one article or a combination of two or more may be used. ..."
2. The Up-to-date Waitress by Janet McKenzie Hill (1906)
"salpicon OF FRUIT, WALDORF- ASTORIA STYLE Make such a selection of fruits as is
desired. Triangular pieces of pulp cut from halves of grape fruit, ..."
3. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"Fruit salpicon. Three bananas; 2 oranges or a pint of strawberries; Yi a pineapple;
Yi cup of Maraschino cherries; 1 lemon (juice); 1 cup of sugar; ..."
4. The French Cook by Louis Eustache Ude (1822)
"You must have ready either an emince, or a salpicon pretty thick, which is to be
introduced cold, into the body of the fowl. Beat the yolks of two eggs, ..."
5. The Century Cook Book by Mary Ronald (1895)
"Or, use a charlotte russe mold; line it a half inch thick with forcemeat, and
use the same salpicon, adding small egg balls or quenelles, a few pieces of ..."
6. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"... LIKE THE materials for entrees composed of salpicon or chopped articles may
be raw or cooked; one article or a combination of two or more may be used. ..."
7. The Up-to-date Waitress by Janet McKenzie Hill (1906)
"salpicon OF FRUIT, WALDORF- ASTORIA STYLE Make such a selection of fruits as is
desired. Triangular pieces of pulp cut from halves of grape fruit, ..."
8. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"Fruit salpicon. Three bananas; 2 oranges or a pint of strawberries; Yi a pineapple;
Yi cup of Maraschino cherries; 1 lemon (juice); 1 cup of sugar; ..."
9. The French Cook by Louis Eustache Ude (1822)
"You must have ready either an emince, or a salpicon pretty thick, which is to be
introduced cold, into the body of the fowl. Beat the yolks of two eggs, ..."
10. The Century Cook Book by Mary Ronald (1895)
"Or, use a charlotte russe mold; line it a half inch thick with forcemeat, and
use the same salpicon, adding small egg balls or quenelles, a few pieces of ..."
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