Almond Soup

Ingredients

• four pounds of lean veal, or an old fowl
• the scrag end of a neck of mutton
• five or six cloves
• one pound of sweet almonds
• the hard-boiled yolks of four eggs
• a tea-cupful of cream

Method

1. 1

   Boil veal or fowl with mutton in sufficient water until cooked.

2. 2

   Strain and add cloves.

3. 3

   Blanch and pound almonds and yolks, then add to stock when cool.

4. 4

   Boil again, thicken with flour and butter, and add cream before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.

Almond Soup.— Boil gently four pounds of lean veal, or an old fowl, with the scrag end of a neck of mutton, iu sufficient water to cover it, until the meat is thoroughly cooked, and the gravy good. Strain it and put it again upon the fire, with five or six cloves and a little mace. Blanch and pound one pound of sweet almonds and the hard-boiled yolks of four eggs ; beat these weU together, and add them slowly and smoothly to the stock when it is cool. Boil again, stirring constantly ; thicken with a little flour and butter, and just before serving, add a tea-cupful of cream

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