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.
[244—SPECIAL SOUPS AND THICKENED CONSOMMÉS]
These are of different kinds, though their preparation remains the same, and they do not lend themselves to the requirements of veloutés or creams. I should quote as types of this class the Ambassador, à l’Américaine, Darblay, Faubonne, &c.
The same holds good with thickened consommés, such as “Germiny,” “Coquelin,” &c.
[245—VEGETABLE SOUPS]
These soups, of which the “Paysanne” is the radical type, do not demand very great precision in the apportionment of [103] ]the vegetables of which they are composed; but they need great care and attention, notwithstanding.