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White Soup No 6

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

Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a

little cayenne and white pepper; season it to your taste. When it is

cleared off, add one pound of sweet almonds, a pint of cream, and the

yolks of eight eggs, boiled hard and finely bruised. Mix these all

together in your soup; let it just boil, and send it up hot. You may add

a French roll; let it be nicely browned.

The ingredients here mentioned will make four quarts.

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