Potato soup blended with a purée of turnips, thickened with cream and garnished with croûtons.

Cream of chicken and rice soup with croûtons.

Crème andalouse is a French soup of creamed tomatoes, onions and rice, garnished with diced tomatoes and julienne of green peppers.

"English cream." A light egg custard sauce, made with egg yolks, milk and flavored with vanilla.

Cream of asparagus soup, garnished with asparagus tips and chervil.

Buttercream. Butter creamed with eggs and sugar for filling and decorating cakes.

"Chocolate cream." A light, chocolate-flavoured custard made with eggs, milk and sugar and, of course, chocolate. When I was a child we called this 'chocolate sploshet'.

An egg custard flavoured with cinnamon and Sauternes.

A soup of puréed celeriac and cream of barley, garnished with julienne of leek and celery.

A dessert rather like an upstanding mousse, made with a thick egg custard which may be flavoured with chocolate or fruits, mixed with cream and set in a mould. It is turned out before serving. It was originally known as fromage bavarois.