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📝 Description
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🥘 Ingredients
1/4 lb. of sweet almonds, 1/4 lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon-peel, 1 blade of mace, pounded, 3/4 pint of cream, the yolks of 2 hard-boiled eggs, 2 quarts of white stock, No. 107.
👨🍳 Method
Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together, and add the lemon-peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil, and serve immediately.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this White Soup from Mrs. Beeton's archives this week. I was expecting a bland, cream-of-something soup, but I was wrong. The star of the show was the almond paste, which added a delightful nuttiness that I hadn't anticipated. It reminded me of a cross between a bisque and a white sauce, with a subtle warmth from the mace. I found this to be a comforting, weeknight dinner for my family. I used chicken for the poultry, and it was a hit with my kids. They loved the creamy texture and mild flavor. It took a bit longer than my usual 30-minute meals, but it was worth the extra time. If you're a comfort-seeker looking for a warm, soothing soup, this one's for you. Next time, I might try it with turkey or even shrimp. The recipe was surprisingly adaptable, and I can see it becoming a cold-weather staple.
