Cucumber Soup
3 large cucumbers 1 slice onion 2 tablespoons butter 2 blades mace 3 tablespoons flour 3 cups White Stock III 1/2 cup cream Yolks 2 eggs 1 cup milk Salt and pepper Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper. ½ cup almonds 6 bitter almonds