Crème D’oxalis
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one and one-half pints of Béchamel
- one-half pint of white consommé
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel and slice the oxalis roots, and half-cook them in salted water.
- Drain, add it to one and one-half pints of Béchamel, and complete its cooking gently in the sauce.
- Rub through tammy;
- add one-half pint of white consommé, and finish after the manner of other creams.
- Garnish with chervil pluches.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander