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Veloute Cressoniere

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cream
  2. Rub
  3. one oz. of watercress leaves parboiled
  4. one and one-half oz. of butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. After having slightly parboiled them, stew one lb", of very fresh watercress leaves in one and one-half oz.
  2. of butter, add them to one pint of ordinary velout^.
  3. Set to simmer for seven or eight minutes, rub through tammy, add one and one-half pints of ordinary white consomm6, heat, and finish the preparation, when dishing up, with a leason and butter.
  4. Garnish with one oz.
  5. of watercress leaves parboiled for three minutes.
  6. This soup may also be prepared as a cream.

Plating

Cookware for this recipe

  • Saucepan