Philadelphia Soups Recipe List

Lacroix at the Rittenhouse

210 W. Rittenhouse Square, Philadelphia, PA 19103

Jambon Salpicon


1/4 lb jambon (French ham)
1 T capers
1 shallot, minced
1 garlic clove, minced
1/2 bunch flat leave parsley
2 T tomato concasse
1 C veal consommé
1 T red wine vinegar


  • Cube the jambon into small 1/8-inch-thick cubes.
  • Sweat your minced shallot with the garlic.
  • Once translucent add the capers and toast.
  • Deglaze with red wine vinegar and then add the veal consommé.
  • Remove from the heat, and in a mixing bowl fold in the jambon and the tomato concasse.
  • Chiffonade the parlsey and fold in very last.
  • Cool in the refrigerator.
  • It should be slightly gelled; then just check for seasoning and you’re done.

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