Salpicon, Hunter’s Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
Cut the breasts of the Partridges into diceshaped pieces, and then put them into a saucepan with a tablespoonful of butter. Pour over a glass of good Sherry Wine and set on a hot fire. Add the blan...
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Ingredients
- The Breasts of Two Fine Partridges
- 2 Tablespoonfuls of Butter
- 12 Whole Black Peppers
- A Glassful of Madeira Wine
- A Glassful of Good Sherry Wine
- 6 Blanched Chicken Livers
- A Carrot
- ½ of an Onion
- An Ounce of Cooked Beef Tongue
- 2 Truffles
- 6 Mushrooms
- A Bay Leaf
- A Sprig of Thyme
- A Square Inch of Lean Ham
- A Quart of Consomme, or Broth
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