Chapter XIII · Soups · No. 710
710—Crème d’Oxalis
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.
This soup may also be prepared as a purée or a velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 710, p. 248. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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