Almond Soup
Ingredients
- 2 cup chicken stock
- 1/2 cup tomato
- 1 cup cream
- 1 1/2 cup veal
- salt
- pepper
- 4 teaspoon flour
- 1/2 pound almonds
Directions
- Blanch and shred (or chop) almonds and brown slightly in a little butter.
- Have the stock strained and ready for use.
- Melt the butter, add flour, add a cup of stock slowly, let cook five minutes, then add rest of stock, strained tomatoes and lastly the cream, which must be added just before serving.
- Put almonds in the dish and pour soup over them.
Other Information
Author: Helen Parker Headden, Katherine Newsbury, Denver Gas and Electric Co
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Soup
Ingredients: chicken stock, tomato, cream, veal, salt, pepper, flour, almond
Equipment: measuring cups, measuring spoons, knife, pot, stove
See Also
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
Chicken Baked In Cream
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: chicken, pepper, flour, butter, salt, cream
Equipment: measuring cups, measuring spoons, pot, stove, knife
Fried Egg Plant
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: tomato, flour, butter, milk, brown sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, frying pan, stove
Fried Tomatoes II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: tomato, flour, butter, milk, brown sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, frying pan, stove
Schnitzel Meat
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: veal, carrot, onion, shortening, salt, pepper, flour, tomato juice
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove