Veloute Cressoniere

Name: Veloute Cressoniere
Yield: 6 servings
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

From A guide to modern cookery, 1909

Serves 6

Garnish with parboiled watercress leaves. This soup may also be prepared as a cream.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 138. The excerpt below is the record exactly as published.

VELOUTE CRESSONIERE 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 prepara- tion, when dishing up, with a leason and butter. Garnish with one oz. of watercress leaves

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