Chapter XV · Relevés and Entrées · No. 1122
1122—Tournedos Péruvienne
Prepare, after the manner described below, as many oxalis roots as there are tournedos.
Peel the oxalis roots; cut a slice from underneath them, in order to make them stand upright, and hollow them out to form little cases.
Chop up the pulp extracted from them in the last operation, and add it to a preparation of duxelles, made as for stuffed mushrooms.
Fill the oxalis cases with this preparation, shaping it above their edges after the manner of a dome; besprinkle with raspings and oil, and put them in the oven in good time for them to be ready at the same time as the tournedos.
Grill the tournedos, dish them in the form of a crown, and surround them with the oxalis cases.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1122, p. 374. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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