4 cups White Stock III 1/2 teaspoon peppercorns
2 cups stale bread crumbs Bit of bay leaf
2 stalks celery, broken in pieces Blade of mace
2 slices carrot, cut in cubes 1 teaspoon salt
1 small onion 1/2 breast boiled chicken
3 tablespoons butter 1/3 cup blanched almonds
Sprig of parsley 1 cup cream
2 cloves 1/2 cup milk
2 tablespoons flour
Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.
