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Definitions for
"Salpicon"
Keywords:
stuffing
,
chopped
,
meat
,
farce
,
sauce
Related Terms:
Chimichanga
,
Scrapple
,
Canapé
,
Fricassee
,
Tonkatsu
,
Etouffee
,
Canapés
,
Canap
,
Schnitzel
,
Gyoza
,
Fajita
,
Tasso
,
Stuffing
,
Forcemeat
,
Ragout
,
Boudin
,
Crudites
,
Quenelle
,
Cotechino
,
Flauta
,
Taco
,
Antipasto
,
Tostada
,
Hash
,
Burrito
,
Quesadilla
,
Rissole
,
Salami
,
Croquette
,
Bubble and squeak
,
Teriyaki
,
Keema
,
Terrine
,
Carnitas
,
Sausage
,
Pottage
,
Chilaquiles
,
Casserole
,
Tortellini
,
Torta
,
Samosa
,
Satay
,
Crisp-tender
,
Paté
,
Quesadillas
,
Cacciatore
,
Ricer
,
Wiener schnitzel
,
Au gratin
,
Pepperoni
Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce.
ftp.uga.edu
( sal-pee-kong) - Minced poultry, ham, or other meats mixed with a thick sauce.
oldfashionedcooking.com
A French term for the chopped, cooked and bound components used as stuffings.
foodwords.com
diced vegetables, meat, and/or fish in a sauce, used as a stuffing, garnish, or spread.
epicurus.com
Cooked food cut into tiny pieces, usually as a filling for pastry.
rangat.com
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