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

Steps

1. 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.

More recipes with broth or stock, breadcrumbs, celery, carrots, onion, butter, parsley, cloves, bay leaves, nutmeg, chicken, almonds, cream, milk or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.