1/2 French roll, 1/2 pint of cream, salt to taste, 1 small lump of
sugar, 2 quarts of good white veal stock, No. 107.
_Mode_.--Boil the fowl gently in the stock till quite tender, which will
be in about an hour, or rather more; take out the fowl, pull the meat
from the bones, and put it into a mortar with the almonds, and pound
very fine. When beaten enough, put the meat back in the stock, with the
crumb of the rolls, and let it simmer for an hour; rub it through a
tammy, add the sugar, 1/2 pint of cream that has boiled, and, if you
prefer, cut the crust of the roll into small round pieces, and pour the
soup over it, when you serve.
_Time_.--2 hours, or rather more. _Average cost_, 2s. 7d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
_Note_.--All white soups should be warmed in a vessel placed in another
of boiling water. (_See_ BAIN MARIE, No. 87.)
II. (Economical.)