Definition of Salpicons

1. Noun. (plural of salpicon) ¹

¹ Source: wiktionary.com

Definition of Salpicons

1. salpicon [n] - See also: salpicon

Lexicographical Neighbors of Salpicons

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

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. ..."

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