441 Garnish à la Péruvienne

For Tournedos and other Items of Food

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Peel some oxalis and cut the bottoms straight so that they will stand upright; hollow them out to form cases and fill with a finely chopped mixture comprised of two-thirds raw chicken, one- third raw ham and the chopped pulp removed from the oxalis; according to the type of food with which the garnish is to be served, the mixture should be bound with either Sauce Demi-glace or well-reduced Sauce Allemande. Sprinkle with alittle oil and cook in the oven.


Thin Tomato Sauce.