(748). Palermitaine Salpicon (Salpicon A La Palermitaine)

To be prepared with five ounces of small macaroni cut in half inch lengths, five ounces of partridge breast, five ounces of artichokes in quarter inch squares, and three of ham in three-sixteenth inch squares; all these ingredients to be mixed with a turtle sauce (No. 552).

(749). Previllot Salpicon (Salpicon A La Previllot)

Have eight ounces of fresh raw mushrooms, twelve ounces of egg-plant and one ounce of onions all cut into small squares; place three ounces of butter in a saucepan to heat, then lay in the onions to fry lightly first, add the egg-plant and later the mushrooms with a mite of garlic. Moisten with a half-glaze sauce (No. 413) and white wine, despumate, reduce and lastly add some chopped parsley.

(750). Regence Salpicon (Salpicon A La Regence)

For Lean

Use four ounces of truffles out in three sixteenth inch squares, six ounces of mushrooms cut the same, six ounces of crawfish tails likewise cut in three-sixteenth inch pieces, four ounces of milt, and four ounces of very small bead-shaped fish quenelles, all to be combined with a lean regence sauce (No. 532).

For Fat

Five ounces of braised sweetbreads, five ounces of chicken livers and five ounces of mushrooms, all these to be cut in three-sixteenth inch squares, five ounces of small bead-shaped chicken quenelles (No. 154), and four ounces of truffles cut the same as the other ingredients; to be used with a fat regence sauce (No. 532).

(751). Royal Salpicon (Salpicon A La Royale)

For Fat

Ten ounces of mushrooms cut in three-sixteenth inch squares, ten ounces of white chicken meat cut the same, and four ounces of truffles cut the same. To be used with a fat supreme sauce (No. 547).

For Lean

Ten ounces of lobster, ten ounces of mushrooms and four of truffles, all cut up in three-sixteenth inch squares, mixed with a lean bechamel sauce (No. 411), finished at the last moment with crawfish (No. 573) or lobster butter (No. 580) and cream.

(752). Turbigo Salpicon (Salpicon A La Turbigo)

Have eight ounces of artichoke bottoms cut in one-quarter inch squares and the same of braised ducks' livers cut the same size, and cooked in a mirepoix (No. 419) with four ounces of three-sixteenth inch squares of truffles. A fine strained tomato sauce (No. 549) mixed with twice its quantity of veloute (No. 415) and thickened with cream and egg-yolks.

(753). Turtle Salpicon (Salpicon Tortue), For Fat

- Four ounces of truffles cut in three-sixteenth inch squares; ten ounces of the gelatinous part of calf's head cut in quarter inch squares, six of sweetbreads the same, and four of tongue also ent in three-sixteenth inch squares. Mix with a turtle sauce (No. 552).

For Lean

Four ounces of truffles cut in three-sixteenth inch squares, ten of green turtle cut in one-quarter inch squares, six of mushrooms cut in three-sixteenth inch squares, and four ounces of hard boiled egg-yolk quenelles, in the shape of small beads, a turtle sauce (So. 552) with tomatoes sauce (No. 549) prepared lean.