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]

Salpicon Pictures

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Lexicographical Neighbors of Salpicon

saloons
saloop
saloops
salop
salopettes
salopian
salops
salorthids
salp
salpa
salpae
salpas
salpian
salpians
salpicon (current term)
salpicons
salpid
salpids
salpiform
salpiglosses
salpiglossis
salping-
salpingectomies
salpingectomy
salpingemphraxis
salpinges
salpingian
salpingioma
salpingitic

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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