Chapter XVIII · Vegetables and Farinaceous Products · No. 2186
Built upon: No. 268Gratins
2186—Oxalis
Cook this in boiling salted water after having well cleaned and washed it. It may then be prepared “à la Crème,” stuffed, or “au No. 268, Gratins.”
Oxalis purée is called Purée Brésilienne, and is prepared in the same way as turnip purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2186, p. 655. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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