Chapter XVII · Roasts and Salads · No. 2001
Built upon: No. 2017Salade Parisienne
2001—Salade Cressonnière
This consists of potatoes à la Parisienne (No. 2017, Salade Parisienne) and watercress leaves, in equal quantities. Sprinkle with parsley, chervil, and hard-boiled egg, mixed.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2001, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →