441 Garnish à la Péruvienne

For Tournedos and other Items of Food

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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.

Accompaniment

Thin Tomato Sauce.