Veal Broth
- 1 1/2 lbs veal
- 1 dozen sweet almonds
- 1 quart water
- Salt
- 1 pint boiling water
Remove all the fat from the veal. Simmer gently in water until it is reduced to a pint. Blanch and pound the almonds until they are a smooth paste. Pour the boiling water over them very slowly, stirring all the time until it is as smooth as milk. Strain both the almond and veal liquor through a fine sieve. Mix completely together. Add salt and let it boil again.
Submitted by Oct 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min