Salpicon (sahl-pec-kohn) is the French culinary term for a mixture of diced food, bound with a sauce and used as a filling.

Poultry, game, fish or vegetables can all form a salpicon base and, in confectionery, mixed fresh or candied fruit is used.

Salpicons may be used to stuff meat or fish or as a filling for BOUCHEES or VOL .

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