Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.

References

• Le Guide Culinaire by Auguste Escoffier, Flammarion, Paris (1903)
• Larousse Gastronomique, Crown Publishers (1961)
  (Translated from the French, Librairie Larousse, Paris (1938))