| 释义 |
‖ salpicon Cookery.|ˈsælpɪkɒn|
[Fr., a. Sp. salpicon, f. salpicar to sprinkle, pickle, f. sal salt + picar to pick.]
A kind of stuffing for veal, beef, or mutton, also used as a garnish for vol-au-vents and the like.
1723J. Nott Cook's & Confectioner's Dict. sig. Gg7, Make a Hole in your Piece of roast Meat..and pour the Salpicon into the Hole. 1726Dict. Rust. (ed. 3), Salpicon, a Ragoe usually made for large Joints of Beef, Veal, or Mutton, which are to be served up roasted for the side Dishes. 1824Byron Juan xv. lxvi, Then there was..‘A l'Espagnole’, ‘timballe’, and ‘salpicon’. 1828–32Webster (citing Bacon, prob. in error). 1877E. S. Dallas Kettner's Bk. of Table 81 Bouchées—Morsels—These are small Vol-au-vents..filled with a salpicon of chicken, game or fish. 1906Mrs. Beeton's Bk. Househ. Managem. lxi. 1651 Salpicon.—This name is applied to the various mixtures used in filling timbales, bombs, patty-cases. 1936Lucas & Hume Au Petit Cordon Bleu 44 Mix the sauce into the salmon, mushrooms, and onions and pour this salpicon on to the bottom of the dish. 1965E. David French Provincial Cooking (ed. 2) 99 Salpicon. May be one of a score of mixtures comprising flavouring vegetables, herbs, ham, veal, fish or meat but always cut into very small dice and bound into a thick white or brown sauce. Used as a stuffing, or as a garnish for little tartlets or vols-au-vent. 1977Time 25 Apr. 17/2 He makes..a saddle of boned lamb stuffed with a mousse of chicken, accompanied by a salpicon of kidneys, brains and sweetbreads. |