Almond Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soup Base
Soup Flavoring
Almond Paste
Finishing
Instructions (11)
  1. Boil the beef or veal and mutton gently in water that will cover them, till the gravy be very strong and the meat very tender.
  2. Strain off the gravy and set it on the fire with vermicelli, mace, and cloves, to a gallon.
  3. Let it boil till it has the flavour of the spices.
  4. Blanch and pound the almonds very fine.
  5. Pound the almonds with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily.
  6. Pound them till they are a mere pulp.
  7. Add a little soup by degrees to the almonds and eggs until mixed together.
  8. Let the soup be cool when you mix it, and do it perfectly smooth.
  9. Strain it through a sieve.
  10. Set it on the fire; stir it frequently; and serve it hot.
  11. Just before you take it up add a gill of thick cream.
Original Text
Almond Soup. Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.
Notes
—