Add the necessary quantity of white consommé or milk, and set to heat without allowing to boil. Finish the preparation, when dishing up, with one-quarter pint of cream and one oz. of hazel-nut butter (No. [155]).
Remarks relative to Creams.—I remind the reader here that (1) the thickening element of creams is a Béchamel prepared in the usual way (see No. [28]); (2) in the preparation of a cream, of what kind soever, the Béchamel should constitute half of the whole, the basic ingredient a quarter, and the white consommé or milk the remaining quarter.
[245]
]As a rule, they comprise no butter, but are finished by means of one-third pint of very fresh cream per quart. Be this as it may, if it be desirable to butter them, one may do so, but in very small quantities, and taking care to use the very best butter.
This class of soups is more particularly suited to Lenten menus.
[697—CRÈME D’ASPERGES, otherwise ARGENTEUIL]
Parboil for five or six minutes one and one-half lbs. of Argenteuil asparagus, broken off at the spot where the hard part of the stalk begins. Drain them, and set them to complete their cooking gently in one and one-quarter pints of previously prepared Béchamel.
Rub through tammy; add the necessary quantity of white consommé, and heat without allowing to boil.
Finish with cream when dishing up.
Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil [pluches].