Almond Soup
INGREDIENTS. - 4 lbs. of lean beef, or veal, a few vegetables as for Stock (see STOCK), 6 oz. of vermicelli, 4 blades of mace, 6 cloves, HCI lb. lb. of sweet almonds, the yolks of 6 eggs. 1 gill of thick cream or milk, rather more than 3 quarts of water. AVERAGE COST, 3s. 6d.
Boil the beef or veal, vegetables and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let it boil till sufficiently cooked. Have ready the ALMOND TARTLETS. almonds, blanched and pounded very fine; eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily.
Pound them to a pulp, and keep adding to them, by degrees, a little soup, until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream.
TIME.-From 4 to 5 hours to simmer meat and vegetables; 20 minutes to cook the vermicelli.
SEASONABLE all the year.