Chapter XIII · Soups · No. 694
Built upon: No. 677Velouté Cressonière
694—Velouté au Pourpier
Proceed exactly as directed under “Velouté Cressonière” (No. 677, Velouté Cressonière), but substitute purslain for the watercress.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 694, p. 243. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →