Mince, or Salpicon, for Patties

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Cut the fillets of a roast fowl into small dice.
  2. Take two dozen mushrooms, one truffle, and a small piece of red tongue, and cut these also in a similar way.
  3. Mix all these with the fowl.
  4. Add enough sauce, either Béchamel, Allemande, or Espagnole.
  5. Use this for garnishing patties, or croustades.
Original Text
MINCE, OR SALPICON, FOR PATTIES, CUT the fillets of a roast fowl into small dice, then take two dozen mushrooms, one truffle, and a small piece of red tongue, and cut these also in a similar way; mix all these with the fowl, add enough sauce, either Béchamel, Allemande, or Espagnole, and use this for garnishing patties, or croustades.
Notes
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