White Soup
- 1/4 pound of sweet almonds
- 1/4 pound of cold veal or poultry
- a thick slice of stale bread
- a piece of fresh lemon peel, very finely chopped
- 1 blade of mace, pounded
- 3/4 pint of cream
- yolks of 2 eggs
- 2 quarts of white stock
Procure 1/4 pound of sweet almonds, 1/4 pound of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, 1 blade of mace, pounded; 3/4 pint of cream, the yolks of 2 large eggs, 2 quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together and add the lemon peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for about an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve immediately.
Submitted by Sep 21, 2009
15 min
30 min
45 min