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Potage Au Lait D'Amande

Place three and a half pints white broth in saucepan with a finely chopped onion, teaspoon chopped parsley, the leaves from two branches chervil and half bean chopped garlic. Season with a light teaspoon salt and half teaspoon pepper, add three ounces raw rice with half ounce good butter, then let slowly boil for thirty-five minutes. Scald three ounces almonds in boiling water for three minutes, drain and peel them, place in a mortar and pound to a paste. Take paste out and place in a saucepan with one pint milk and boil for ten minutes, stirring once in a while, then press milk through a cheesecloth into soup. Mix well, boil for ten minutes more, pour soup into a tureen, and serve with six slices of toasted French bread in soup.