This is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken, stock. To the meat and almond add some bread crumbs, first soaked in milk or broth, in the proportion of about one fifth of the quan- tity of the meat. All these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them. If you wish the soup to be richer and have a more milky consistency, use the yolk of an egg, which should be beaten, and have a few tablespoonfuls of hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle. One slice of stale bread may be cut into cubes, fried in deep fat, and the croutons put in the soup. Send it to the table with a dish of grated cheese.
