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Cream Of Almond Soup

2 quarts chicken or white stock. 1/2 tablespoons butter. 3/4 cup blanched almonds. 2 tablespoons cornstarch. 1 cup hot cream.

Salt, pepper.

Few grains nutmeg.

PROCESS: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley.