Salpicon a la Montglas from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Mince the breasts of the Chicken or Game very fine, mince the ham, truffles and mushrooms, and put all into a saucepan with a gill of Madeira Sauce and one gill of Tomato Sauce. Let all cook for fi...
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Ingredients
- The Breasts of Two Small Chickens, or Any Game
- An Ounce of Lean Ham
- A Gill of Madeira Sauce
- A Gill of Tomato Sauce
- 6 Mushrooms
- A Truffle
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