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Salpicon

Salpicon is a mixture of minced poultry, game, fish, and other meats bound with yolks and sauces, served rolled in bacon and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sauce and lobster are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salpicon

Ingredients

Directions

Make the filling

  1. Combine minced poultry and game with tongue or ham.

  2. Mix in yolks of eggs and lemon juice.

  3. Add veloute sauce to bind the mixture.

  4. In a separate pan, mince fish and cook briefly with white sauce and spice.

  5. Cool the fish mixture.

  6. Minced lobsters and prawns can also be used with a white sauce and yolks of eggs.

Roll and fry

  1. Cut bacon into thin slices, about 1.5 by 2 inches.

  2. Place a teaspoon of salpicon on each bacon slice and roll it up tightly.

  3. Keep the kromeskys cool until ready to fry.

  4. Dip in batter and fry carefully without unrolling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + salmontop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Truffle + fishtop 13% of all pairs
    Smell alikemoderate
    Cooked together137 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yolks of eggs
Bind the filling and add richness and a softer texture.
Veloute sauce
Binds the minced mixture together into a spreadable filling.
Bacon
Wraps the filling and adds savoury fat as it cooks.
Batter
Forms a crisp golden coating when fried.
Tongue or ham
Provides the meaty base and savoury flavour of the filling.

The step that matters

Keep the kromeskys cool until ready to fry. Keeping the rolled filling cold stops the soft mixture from loosening and leaking before the batter sets, so the roll holds its shape when fried.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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