CookEat Recipe
Potage au Lait d’Amande
White veal broth with rice and freshly strained almond milk, served with French-bread toast.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure three and a half pints of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Put the measured three and a half pints finished white broth in a saucepan with one finely chopped onion, one teaspoon chopped parsley, the leaves from two chervil branches and half a garlic clove, chopped. Add one light teaspoon salt, half a teaspoon pepper, three ounces plain dry raw white rice and half an ounce butter. Boil slowly for thirty-five minutes as a guide, until the rice is tender.
Step 5
Use three ounces plain food-grade whole natural almonds still in their brown skins. Scald them in boiling potable water for three minutes as a guide, drain, peel and pound to a paste in a mortar.
Step 6
Put the almond paste in a saucepan with one pint pasteurized milk. Boil gently for ten minutes, stirring from time to time. Press this milk through clean food-safe cheesecloth directly into the rice soup, leaving the almond solids in the cloth.
Step 7
Mix the soup well and boil gently for ten minutes more. Meanwhile toast six slices of plain French bread until golden, without added butter. Pour the hot soup into a tureen, put the six toast slices in the soup and serve promptly.
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