Cream of Watercress

Ingredients

• three ounces of butter
• three spoonfuls of flour
• one pint of chicken broth
• one pint of milk
• one quart of well-washed watercress
• the yolks of two eggs
• one-half pint of cream
• Cayenne pepper

Method

1. 1

   Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk; bring to a boil.

2. 2

   Then add one quart of well-washed watercress, and season with salt and Cayenne pepper.

3. 3

   Boil for half an hour, strain, and put back in casserole.

4. 4

   Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream.

5. 5

   Strain again and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 164. The excerpt below is the record exactly as published.

Cream of watercress Pirn olas. Celery Fried frog's legs, Espagnole Roast squab chicken, Michels Peach compote Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee Tomatoes, surprise. Peel four tomatoes, cut ofJ the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tom- atoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves. Cream of watercress. Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk ; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream

Cook this with the app: pantry check, scaling, and the assistant.