Imperial Soup
2 cups stale bread crumbs 2 stalks celery, broken in pieces 2 slices carrot, cut in cubes 1 small onion 3 tablespoons butter Sprig of parsley 2 cloves 1½ teaspoon peppercorns Bit of bay leaf Blade of mace 1 teaspoon salt 1½ breast boiled chicken 1/3 cup blanched almonds 1 cup cream 1/2 cup milk 2 tablespoons flour Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together. 2½ lbs. lean veal