Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • ½ lb. almonds
  • salt
  • 3 pints chicken soup


Pour boiling water over almonds, slip off the skins. When cold put through meat chopper and grind until like coarse meal. Melt butter, add corn starch, add 1 cup chicken broth, and make a very smooth sauce. Then add the almonds to the remaining soup, cook for a few minutes, add seasoning of salt and pa