Imperial Soup

Ingredients

• 4 cups White Stock III
• 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
• ½ teaspoon peppercorns
• Bit of bay leaf
• Blade of mace
• 1 teaspoon salt
• ½ breast boiled chicken
• ⅓ cup blanched almonds
• 1 cup cream
• ½ cup milk
• 2 tablespoons flour

Method

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheese-cloth 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.