Almond Soup

Ingredients

• A pint of ordinary domestic stock
• half a pint of milk
• Two good tablespoonfuls of ground sweet almonds
• half an ounce of butter
• half an ounce of flour
• two tablespoonfuls of cooked French beans
• half a gill of milk
• the yolk of an egg

Method

1. 1

   Melt butter, stir in flour, and moisten with stock.

2. 2

   Add ground almonds gradually, boil, skim, and simmer for 15 minutes.

3. 3

   Pass through a sieve, add diced beans and milk mixed with egg yolk before serving.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 36. The excerpt below is the record exactly as published.

A PINT of ordinary domestic stock made from second boilings, bones, and meat trimmings, with half a pint of milk will do for this soup. Two good table- spoonfuls of ground sweet almonds as sold for puddings, will suffice for the flavouring. French Make the soup as follows : — Melt half an ounce of butter in a stewpan, stir in half an ounce of flour ; when well blended moisten with some of the stock, adding ground almonds and stock by degrees till both are exhausted ; let this come to the boil, skim, and simmer fifteen minutes, pass through the hair sieve and warm up. Cut into dice two tablespoonfuls of cooked French beans, stir the dice into the soup as it simmers, and add half a gill of milk, with which the yolk of an egg

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