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 Aug 22, 2009
15 min
30 min
45 min