243—The Creams

Practically speaking, the preparation of the creams is the same as that of the veloutés, but for the following exceptions:—

1. In all circumstances, i.e., whatever be the nature of the soup, velouté is substituted for clear Béchamel.

2. The correct consistence of the soup is got by means of milk instead of consommé.

3. Creams do not require egg-yolk leasons.

4. They are not buttered, but they are finished with one-fifth or two-fifths pint of fresh cream per quart.

Creams allow of the same garnishes as the veloutés.