A Richer White Soup

Ingredients

• 6 ounces sweet almonds
• 6 ounces breasts of roasted chickens or partridges
• 3 ounces whitest bread
• 2 quarts rich veal stock
• 1 pint thick cream

Instructions

1. Pound the sweet almonds very fine indeed.
2. Add the breasts of roasted chickens or partridges and the whitest bread (which has been soaked in a little veal broth and squeezed very dry in a cloth) to the almonds.
3. Beat these altogether to an extremely smooth paste.
4. Pour the boiling rich veal stock to the paste by degrees, adding two quarts in total.
5. Strain the soup through a fine hair sieve.
6. Set the strained soup again over the fire.
7. Add a pint of thick cream to the soup.
8. Serve the soup as soon as it is at the point of boiling.