Salpicon: Difference between revisions
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'''Salpicon''' is a term in [[French cuisine]]{{citation needed|date=November 2011}} applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff [[tart]]lets, [[canapé]]s, [[croquette]]s, [[rissole]]s, [[timbale]]s, [[vol-au-vent]]s, [[croustade]]s, eggs, [[roulade]]s, etc. |
'''Salpicon''' is a term in [[French cuisine]]{{citation needed|date=November 2011}} applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff [[tart]]lets, [[canapé]]s, [[croquette]]s, [[rissole]]s, [[timbale]]s, [[vol-au-vent]]s, [[croustade]]s, eggs, [[roulade]]s, etc. |
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In [[Mexican cuisine]], the term refers to a salad mixture containing thinly sliced or chopped [[flank steak]], [[onion]], [[oregano]], [[Serrano pepper|chile serrano]], [[avocado]], [[tomatoes]], and [[vinegar]]. The mixture is commonly served on [[ |
In [[Mexican cuisine]], the term refers to a salad mixture containing thinly sliced or chopped [[flank steak]], [[onion]], [[oregano]], [[Serrano pepper|chile serrano]], [[avocado]], [[tomatoes]], and [[vinegar]]. The mixture is commonly served on [[Tostada (tortilla)|tostadas]], [[taco]]s or as a filling of [[Poblano]] peppers. |
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==References== |
==References== |
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Revision as of 17:49, 21 June 2012
Salpicon is a term in French cuisine[citation needed] applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.
In Mexican cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of Poblano peppers.
References
- Le Guide Culinaire by Auguste Escoffier, Flammarion, Paris (1903)
- Larousse Gastronomique, Crown Publishers (1961)
(Translated from the French, Librairie Larousse, Paris (1938))
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