An unusual soup made with ground almonds, Veloute aux Amandes (veh-looh-tay oh zah-mahnd) may be served as a first course before a light meal.
3 pints veal stock
8 oz. lean bacon, rinds removed and chopped
2 celery stalks, trimmed and finely chopped bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 mace blade
1 teaspoon dried tarragon
½ teaspoon salt
1 teaspoon black pepper
12 oz. ground almonds
8 fl. oz. single cream
2 fl. oz. dry sherry
6 egg yolks, lightly beaten
2 oz. slivered almonds
Place the stock, bacon, celery, bouquet garni, mace blade, tarragon, salt and pepper in a large saucepan. Set the pan over high heat and bring the liquid to the boil, stirring occasionally. Partly cover the pan and reduce the heat to low. Simmer the soup for 1 hour.
Remove the pan from the heat. Pour the soup through a fine wire strainer set over a large bowl. Discard the contents of the strainer.
Rinse out the saucepan and return the strained soup to it. Add the ground almonds and stir well. Stir in the cream and sherry. Place the egg yolks in a small mixing bowl. Using a kitchen fork, beat in 4 tablespoons of the hot soup. Stir the egg yolk mixture into the soup.
Return the pan to moderately low heat and cook, stirring frequently, for a further 10 minutes. Be careful not to let the soup come to the boil or the egg yolks will scramble.
Remove the pan from the heat. Ladle the soup into individual serving bowls. Sprinkle over the slivered almonds and serve at once. butter. Place the egg yolks in a small mixing bowl. Using a kitchen fork, beat in 4 tablespoons of the hot soup. Stir the egg yolk mixture into the soup. Reduce the heat to low and cook, stirring constantly, for a further 10 minutes. Do not allow the soup to come to the boil or the egg yolks will scramble.
Remove the pan from the heat. Ladle the soup into a warmed soup tureen or individual soup bowls and serve at once.