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Creams or Veloutes
Thick Soups
Appears in
Published 1914
Thick soups are named Creams when the liaison is done with double cream; and Veloutes when the liaison is done with yolk of eggs. Veloutés must not boil.
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Published 1914
Thick soups are named Creams when the liaison is done with double cream; and Veloutes when the liaison is done with yolk of eggs. Veloutés must not boil.