A French term describing cooked, diced ingredients bound with a sauce ( for savory ingredients) or soup or cream, used for fillings and or garnishes.
What can we find in it ? Fish, meat, poultry, mushrooms, truffles and vegetables are often found in savory scalpions
which are used to make canapes, fill barquettes, or croustades, to make croquette, as a garnish etc.
This term is often seen on menus.