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Potage, Celery, Au Lait D'Amandes

Pare off all stale and green leaves from two stalks crisp celery. Cut it into fine pieces, plunge in cold water and thoroughly wash; drain well on a sieve, then place in a large saucepan two quarts cold water; season with one and a half teaspoons salt, one teaspoon fine sugar and two saltspoons cayenne pepper. Cover the pan and let simmer for forty minutes. Strain the celery broth into another saucepan. Pound the cooked celery in a mortar to a pulp and replace it in the broth, then have it come to a simmering point on the range. Plunge half pound almonds into a pint boiling water for five minutes; drain, peel and pound in the mortar to a paste; then place in a saucepan with pint milk and boil for fifteen minutes; add it to the celery, mix well and boil all together for ten minutes. Mix in another saucepan one ounce butter with three tablespoons flour, thoroughly heat for two minutes, then pour the soup over this roux and briskly mix with a wooden spoon while boiling for five minutes. Dilute one egg yolk with half gill cream and add to the potage; lightly mix for two minutes without boiling. Strain through a sieve, then through a cheesecloth into a soup tureen and serve with bread croutons separately.