41.   Add whipped cream, top with almonds, and serve immediately.

42.   Add cream and again reduce by half.

43.   Add cream and cook until absorbed by leeks.

44.   Add cream and cook until slightly thickened and creamy.

45.   Add cream and fold until smooth.

46.   Add cream and mix well.

47.   Add cream and reduce a few minutes more while stirring, until sauce thickens just enough to coat.

48.   Add cream, and reduce by half.

49.   Add the cream and bring to a boil.

50.   Add the cream and preserved lemon slices.