Almond Sauce

Ingredients

• two ounces of Jordan almonds
• half an ounce of butter
• half an ounce of flour
• two gills of giblet broth
• a pinch of sugar
• half a saltspoonful of mace
• a tablespoonful of good cream

Method

1. 1

   Chop almonds finely, stir in melted butter over low fire until pale brown.

2. 2

   Mix in flour, add giblet broth, season, boil, and put into bain-marie.

3. 3

   Stir in cream before serving.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 1. The excerpt below is the record exactly as published.

two ounces of Jordan almonds weighed after the scalding and removal of the skins, dry in front of the fire, chop them up as finely as possible, Almond getting a mince about as small as coarse oatmeal, empty this upon a small sautF^din in which half an ounce of butter has just been melted : stir over a low fire patiently till the almond grains turn a pale brown, then mix in half an ounce of flour, blend well, and add two gills of giblet broth, seasoning with a pinch of sugar, half a saltspoonful of mace, and the same of salt if required ; after bringing to the boil put the sauce into the bain-marie without straining, and on the point of serving stir into it a tablespoonful of good cream

Cook this with the app: pantry check, scaling, and the assistant.