salpicon

/ (ˈsælpɪkən) /

a mixture of chopped fish, meat, or vegetables in a sauce, used as fillings for croquettes, pastries, etc

Word Origin for salpicon

C18: from French, from Spanish salpicar to sprinkle with salt

The little bits left from the decoration are chopped and used in the salpicon or in a sauce.

The Century Cook Book |Mary Ronald
Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400).

The Gastronomic Regenerator: |Alexis Soyer
Then fill with salpicon, and replace the cover, or small circle of paste.

The Century Cook Book |Mary Ronald
Timbales are forms of pastry or of forcemeat filled with salpicon.

The Century Cook Book |Mary Ronald

The salpicon given below may be used for filling, if preferred.

The Century Cook Book |Mary Ronald