Tartlet crusts
SALPICON:
3 oz Spiny lobster meat
1/2 oz Truffles
3 tb Diplomate sauce
Poached eggs
Garnish some tartlet-crusts with a salpicon made from three oz. of
spiny-lobster meat and one-half oz. of truffles, covered with
three tablespoonfuls of Diplomate sauce. Place an egg, coated with
Diplomate sauce, on each tartlet. Dish, and set to glaze in a
fierce oven.
(Salpicon, a compound of various products, cut into dice, and,
generally, covered with sauce or forcemeat. - Escoffier. A French
term describing cooked, diced ingredients bound with a sauce (for
savory ingredients), or syrup or cream (for fruit mixtures) and
used for fillings or garnishes. Fish, meat, poultry, mushrooms,
truffles and vegetables are often included in savory salpicons,
which are used to make canapes, to fill Barquettes or Croustades,
to make Croquettes, as a garnish, etc. - www.epicurus.com)
(DIPLOMATE SAUCE: Take one pint of Normande Sauce and finish it with
two oz. of lobster butter and three tablespoonfuls of lobster meat,
and truffles cut into small, regular tubes.)
(NORMANDE SAUCE: Put in a saute pan one pint of fish veloute, three
tablespoonfuls of mushroom liquor, as much oyster liquor, and twice
as much sole fumet, the yolks of three eggs, a few drops of lemon
juice, and one quarter pint of cream. Reduce by a good third on an
open fire, season with a little cayenne, rub through a tammy, and
finish with two oz. of butter and four tablespoonfuls of good cream.
This sauce is proper to fillet of sole a la Normande, but it is also
frequently used as the base of other small sauces. - Escoffier.)
From: Auguste Escoffier in A Guide to Modern Cookery, 1907.
