⅛ teaspoon salt
3 cups White Stock III
1 small onion
3 stalks celery
3 tablespoons butter
3 tablespoons flour
2 cups scalded milk
1 cup cream
Salt and pepper
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.