257 | Salpicon au Chasseur.
—Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chicken livers, one truffle, four mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut into dice. Thicken with half a pint of hot salmi sauce (No. 193), and let all cook for five minutes, and use it for any garnishing desired.