677—Velouté Cressonière

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.