692—Velouté Marie Louise

Prepare one pint of poultry velouté; mix therewith one-half pint of barley cream (No. 712, Crème d’Orge), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil.

Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice.

This soup may also be prepared as a cream.