A French culinary term to describe a mixture of ingredients, typically meat and vegetables, which have been diced into small pieces then bound with a sauce.
Salpicon is used as filling for tartlets, canapes, croquettes, rissoles, timbales, vol-au-vents, croustades and roulades.
Sometimes it is also used as garnish toadish or served along side entrees.
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- Writer: Vanniya Sriangura
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