salpicon : Le salpicon (against from de l’espagnol « shawl " For salt) is a preparation culinary composite byitems cut en small dice, related by sauce s’il s’agit d’un salpicon de vegetables, meat, volaille, game, shellfish, fish orfish eggs, and a syrup or an cream s’il s’agit d’un salpicon de fruits.
Les salpicons savory s'employ for garnish trays, bites, vol-au-vent, crates, canapés, casseroles, crisp, scabs, dartois, mazagrans, small pasta, patties, tartlets et timpani.
Is the uses also for preparing mixed chops, cromesquis et croquettes, and for stuff or for garnish game, eggs, coins de butchery, fish et poultry.
Le salpicon avec sea food (marisco salpicon) Is a flat typical of'Andalusia. He can be used as entry mais également comme un meal de soir accompanied by green salad or potatoes cooked withwaterThen cooled et cut en dice.
Les salpicons de fruits se prepare with fruits frais, raw, cooked au syrup ou candied, often macerated into a liqueur, and serve à garnish various desserts et pâtisseries (buns, sundaes, pancakes, scabs, rice cakes or semolina, sponge cake, etc.).
Of our days and Food, spa « salpicon » est en lui-même un peu falls en disuse, sauf dans certains Countries hispanisants, où on l’job for fruits et cocktails de fruits.