Velouté Cressonière
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one lb. of very fresh watercress leaves
- one and one-half oz. of butter
- one pint of ordinary velouté
- one and one-half pints of ordinary white consommé
- one oz. of watercress leaves parboiled
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
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- After having slightly parboiled them, stew one lb.
- of very fresh watercress leaves in one and one-half oz.
- of butter, add them to one pint of ordinary velouté.
- Set to simmer for seven or eight minutes, rub through tammy, add one and one-half pints of ordinary white consommé, heat, and finish the preparation, when dishing up, with a leason and butter.
- Garnish with one oz.
- of watercress leaves parboiled for three minutes.
- This soup may also be prepared as a cream.
Plating
Cookware for this recipe
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Saucepan