CRESS - Defined

CRESS—Called by the French "cresson" hence, dishes seen on "bills of fare" with the attachment "au cresson" are garnished with cress, watercress being generally used. Besides being a handsome garniture, it makes a fine salad, eaten plain or with a sprinkling of salt, or with a little salt, pepper and tarragon vinegar. Watercress canapes are made of finely minced watercress worked into fresh butter, and then spread on thin slices of graham bread.

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Epicurean Cooking Terms
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