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Almond Soup

(Soups.) - (The Lady's Own Cookery Book)

Take lean beef or veal, about eight or nine pounds, and a scrag of

mutton; boil them gently in water that will cover them, till the gravy

be very strong and the meat very tender; then strain off the gravy and

set it on the fire with two ounces of vermicelli, eight blades of mace,

twelve cloves, to a gallon. Let it boil till it has the flavour of the

spices. Have ready one pound of the best almonds, blanched and pounded

very fine; pound them with the yolks of twelve eggs, boiled hard, mixing

as you pound them with a little of the soup, lest the almonds should

grow oily. Pound them till they are a mere pulp: add a little soup by

degrees to the almonds and eggs until mixed together. Let the soup be

cool when you mix it, and do it perfectly smooth. Strain it through a

sieve; set it on the fire; stir it frequently; and serve it hot. Just

before you take it up add a gill of thick cream.

Other Recipes


Blanch, and grind or pound one-half pound almonds, let simmer slowly in
one pint of milk for five minutes. Melt one tablespoon of butter, blend
with one of flour. Do not allow to bubble. Add one cup of milk and
thicken slightly. Then add the almond mixture and simmer again until
creamy. Remove from fire and add one cup of cream. Season with salt and
pepper to taste. Cream may be whipped or left plain.

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