Saupiquet (sauce) : (word from an old verb °sprinkle, ancient provencal splash out, sau, sluggish form of salt, and prick). A saupiquet is a sauce medieval spicy with red wine, verjuice and onion, primed with fat cooking a roasted piece (poultry, pigeon, rabbit); when serving, bound all with pain “tanned” (grilled).
We find in the cuisines of Languedoc and Rouergue a preparation of Hare roast that bears this name.
The sausage of ham is also called ham cream. This is a ham (dry ham ou to the bone) stove which is served covered with a sauce to the cream, échalotes et vinaigre. There are 2 main variants to this recipe : saupiquet of Saulieu ham and saupiquet of Amognes ham without forgetting other variants such as Montbardois ham or Chablis ham.
The “saupiquet des Amognes”, dish from Nivernais and Morvan, is a preparation of slices pan-fried ham, then topped of a reduction of vinaigre, with Pepper in grains, échalotes, juniper et tarragon, wet bySpanish et added de crème fraîche et mushrooms.