Ragout and salpicon

Ragout and salpicon Enlarge

The difference between a ragout and a salpicon is the amount of liquid used; a salpicon contains less liquid. In a salpicon, the ingredients are finely chopped and the sauce is thickened with gelatin or a liaison. A ragout is made with more roughly chopped vegetables and is usually enriched using a liaison. The basis for both sauces is a good stock, infused with the main ingredient of the final dish. For example, for veal croquettes, we first make a veal stock and use the meat in the stock for further preparations. 

A salpicon can be used for a mini croquette, cromesquis (a luxury version of the croquette), or croquette. When using a salpicon for mini croquettes use 30g, for a cromesquis 50g, and for a croquette 80g. When coating the salpicon, ensure that it is thoroughly covered. This prevents the croquettes from bursting while deep-frying.

Sweetbread cromesqui

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Sweetbread cromesqui

Goulash croquette

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Goulash croquette

Cheese croquette

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Cheese croquette

Veal croquette

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Veal croquette

Veal ragout

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Veal ragout

Chicken ragout

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Chicken ragout

Mussel ragout

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Mussel ragout

Veal tongue ragout

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Veal tongue ragout

Satay croquette

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Satay croquette

Game ragout

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Game ragout