Cream of Almond Soup

Ingredients

• 2 quarts chicken or white stock
• 2 tablespoons cornstarch
• 13/4 tablespoons butter
• 1 cup hot cream
• 1/2 cup blanched almonds
• Salt, pepper
• Few grains nutmeg

Method

1. 1

   Cook butter and flour together, add hot stock gradually until pourable.

2. 2

   Cook gently for 20 minutes.

3. 3

   Chop almonds, pound to a paste, add to mixture, then add hot cream and seasoning.

4. 4

   Serve en tasse, sprinkle with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 75. The excerpt below is the record exactly as published.

Cream of Almond Soup en Tasse — Bread Sticks Celery Ripe Olives Brace of Ducks — Stuffing Olive Sauce Glazed Sweet Potatoes — "Thorn" Apples Hawaiian Salad Plum Pudding — Brandy Sauce Chocolate Cake Bon Bons — Nuts and Raisins — Fruits Cafe Noir — Water Biscuit — Cheese 4 ^ OYSTER COCKTAILS 1 tablespoon fresh grated horse- 1 tablespoon Worcestershire radish. Sauce. 1 tablespoon vinegar. 3 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. Few drops Tobasco Sauce. Process: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is suffi- cient for six cocktails. Oyster Cocktails may be served very at- tractively in tomato cups. CREAM OF ALMOND SOUP 2 quarts chicken or white stock. 2 tablespoons cornstarch. 13^ tablespoons butter. 1 cup hot cream. ^ cup blanched almonds. Salt, pepper. Few grains nutmeg

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