Fine White Soup

Ingredients

• 1 old chicken, cut up for fricassee
• 1 onion
• 1 lb blanched almonds, dried and pounded to a paste
• 1 lump of white sugar
• 1 pint of milk
• 2 tablespoons of butter, cut up
• 2 tablespoons of corn-starch
• 1 teaspoon essence of celery
• Pepper to taste
• Coarse sea salt to taste
• 5 quarts cold water
• A pinch of baking soda

Directions

1. Cut the meat from the knuckle of the chicken. Put the chicken, bones, onion, and water in a pot and boil slowly for 2 hours.

2. Remove the chicken and place it in a deep jar or bowl, sprinkling it well with salt.

3. Cook the soup for an additional hour, then strain it back into the pot, pressing the meat hard.

4. Take out half of the liquid, season it with pepper and salt, and pour it over the chicken. Cover and set aside for tomorrow's stock.

5. Season the remaining soup in the kettle with pepper and salt, then boil and skim.

6. Chop the veal shreds very fine and mix them with the almond paste.

7. Heat the milk until scalding hot, stir in a pinch of baking soda, and pour it over the veal and almond mixture.

8. Set the mixture over the fire in a saucepan, stir in the butter and corn-starch, and simmer for 5 minutes.

9. Add the sugar, pour the mixture into a tureen, and then pour in the soup. Stir well and let it stand covered in hot water for a few minutes.

10. Stir again and serve.