Cream Almond Soup.
Broth in which yesterday’s chickens were boiled.
½ lb. of almonds.
1 cup rich milk—half cream, if you can get it.
2 tablespoonfuls of butter, rubbed up with two of flour.
Pepper and salt.
3 boiled eggs.
2 blades of mace.
Skim and heat the soup. Meanwhile, blanch (that is, scald and skin) the almonds, and pound in a mortar. Rub to a powder the yolks of three hard-boiled eggs, and work up, with the butter, flour, and almonds, to a paste. When the soup boils, pepper and salt, and put in the mace. Skim clean, strain out the mace; return to the pot and stir in the paste of almonds, etc. Boil up gently, have the milk scalding hot in the tureen, and pour in the soup, mixing all up well. Serve at once.