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Almond Soup

  • Neck of veal
  • Scrag end of a neck of mutton
  • Turnip
  • Blade or two of mace
  • 5 quarts of water
  • 6 ounces of almonds
  • 1/2 pint of thick cream
  • Pepper
  • Small rolls
  • Few almonds, Blanched
Take a neck of veal, and the scrag end of a neck of mutton; chop them in small pieces, place them in a large pan; cut in a a turnip with a blade or two of mace, and five quarts of water. Set it on the stove, and let it boil gently till it is reduced to 2 quarts, then strain it through a hair sieve into clear pot, and put in six ounces of almonds, blanched and beat fine. Half a pint of thick cream, and as much pepper as you please. Have ready three small rolls, the size of a teacup, (if larger, they will not look well, and will drink up too much of the soup.) Blanch a few almonds, cut them lengthwise, stick them all over the rolls, and place the rolls in your soup-tureen; then pour the soup upon the rolls.
Submitted by Cassyjean - Torrington, CT Aug 22, 2009 15 min 30 min 45 min


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