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.