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Potage, Cream of Almonds

Place in a large saucepan one pound clean, raw, lean veal bones, one pound fresh chicken bones, one sliced onion, two sliced leeks, four sliced branches celery, two branches parsley and one branch chervil. Moisten with three and a half quarts water, season with two teaspoons salt and simmer two hours, being careful to skim off scum once in a while. Plunge half pound sweet and four single bitter almonds in boiling water for three minutes, drain and peel, pound in mortar to a fine paste, transfer them to a saucepan with one pint milk and boil ten minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, heat two minutes, then strain the broth through a strainer over this roux, add the almond milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg, sharply mix with whisk until it comes to a boil and cook twenty minutes more. Dilute one egg yolk with a half gill cream and half ounce fresh butter, add to soup, continually mix while heating for three minutes, remove, strain cream through cheesecloth into a soup tureen and serve.