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Thickening, with Butter, or Butter and Cream

Although it is usual to speak of thickening sauce or soup with butter or butter and cream, these articles do not by themselves serve to thicken the liquor, but only to make it smooth and rich. A little cold butter added at the last moment to sauce greatly improves its flavour; but it should be remembered that it must not be put in until the sauce is poured into the tureen in which it is to be served, and that then it should be stirred until it is dissolved. In the same way, butter or a mixture of butter and cream may be added to soups.