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Watercress Sauce

Ingredients.

Quarter of a pound of Breadcrumbs.

Quarter of a pint of Cream.

A bunch of Watercress.

A few drops of Tarragon Vinegar.

Soak the breadcrumbs in the cream for a quarter of an hour; well wash and pick over the watercress, using the leaves only, not the thick stem stalks; pound them in the mortar with the cream and breadcrumbs, add a few drops of tarragon vinegar, pass through a sieve, and serve.