salpicon

Updated: May 9, 2025

Take a small Ostend rabbit, steep it in water as usual, and boil it gently in some white stock, with a good many peppercorns. When it is cold chop the meat up into small dice; add to it about a quarter of the amount of ham, and the whites of two hard-boiled eggs, all cut to the same size. Moisten the salpicon with a good white sauce made with cream, a little lemon juice, pepper and salt.

Various - The Belgian Cookbook

The little paper cases must have a ring of cress arranged, about a quarter of an inch thick; the salpicon, put in carefully with a small spoon, will hold it in place. Fill the cases to the level of the cress leaves, and decorate with a Belgian flag made as follows: Make some aspic jelly with gelatine, tarragon vinegar, and a little sherry.

Various - The Belgian Cookbook