Thursday, February 18, 2010

French Almond Soup

From "Domestic French Cookery", 1836.

Take half a pound of shelled sweet almonds, and two ounces of shelled bitter almonds. Scald them, to make the skins peel soft easily, and when they are blanched, throw them into cold water. Then drain and wipe them dry. Beat them (a few at a time) in a marble mortar, adding as you beat them, a little milk and a little grated lemon-peel.

Have ready two quarts of rich milk, boiled with two sticks of cinnamon and a quarter of a pound of sugar. Stir the almonds gradually into the milk, and let them have one boil up. Prepare some slices of toasted bread, take out a little of the soup and soak them in it. Then lay them in the bottom of a tureen, and pour the soup over them. Grate on some nutmeg.

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