¹ Source: wiktionary.com
Definition of Salpicons
1. salpicon [n] - See also: salpicon
Lexicographical Neighbors of Salpicons
Literary usage of Salpicons
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"salpicons are made with all sorts of meats, vegetables, such as truffles,
artichokes, bottoms, and mushrooms; but every thing must be put in equal ..."
2. An Encyclopædia of Domestic Economy by Thomas Webster, William Parkes (1855)
"Things left at table untouched, and afterward used up in forming farces ind
salpicons, &c. Dorey.—To cover pastry with yolks of eggs. ..."
3. Practical Household Cookery: Containing 1000 Original and Other Recipes by E. Duret (1891)
"... every variety of form in which chickens cut in small quarters are prepared,
and they are also made into puree, quenelles, croquets, and salpicons. ..."
4. The Book of Frolics for All Occasions by Mary Dawson, Emma Paddock Telford (1911)
"Fruit jellies, or salpicons of fruit are but little trouble. Blanch and salt your
own nuts, using Jordan almonds or peanuts. ..."
5. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"salpicons are made with all sorts of meats, vegetables, such as truffles,
artichokes, bottoms, and mushrooms; but every thing must be put in equal ..."
6. An Encyclopædia of Domestic Economy by Thomas Webster, William Parkes (1855)
"Things left at table untouched, and afterward used up in forming farces ind
salpicons, &c. Dorey.—To cover pastry with yolks of eggs. ..."
7. Practical Household Cookery: Containing 1000 Original and Other Recipes by E. Duret (1891)
"... every variety of form in which chickens cut in small quarters are prepared,
and they are also made into puree, quenelles, croquets, and salpicons. ..."
8. The Book of Frolics for All Occasions by Mary Dawson, Emma Paddock Telford (1911)
"Fruit jellies, or salpicons of fruit are but little trouble. Blanch and salt your
own nuts, using Jordan almonds or peanuts. ..."
Other Resources:
