684 Purée Cressonière

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 500 g (1 lb 2 oz) fresh watercress leaves with 75 g ( oz) butter. Moisten with 1 litre ( pt or U.S. cups) White Bouillon and add 300 g (11 oz) sliced potatoes. When cooked pass through a fine sieve then through a fine strainer and adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) boiling milk added at the last moment.


50 g (2 oz) water cress leaves placed in the soup 5 minutes before serving.