Salpicon, Financier Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Cut the chicken into dice-shaped pieces, and put into a saucepan with the butter; add the square inch of ham, the truffles and mushrooms, all minced fine; and then add twelve small Godiveau Quenell...
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Ingredients
- The Legs and Breasts of a Chicken
- A Tablespoonful of Butter
- A Dozen Small Godiveau Quenelles
- A Square Inch of Ham
- A Truffle
- 8 Mushrooms
- A Pint of Madeira Sauce
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