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225 g Sweet almonds, blanched - (8 oz)
3 Hard-boiled egg yolks
1 l Chicken stock (2 pints)
50 g "Beurre manie", made with -25 g butter and 25 g flour - (2 oz)
1 1/2 dl Cream (1/3 pint)
Mince the almonds and, using a pestle and mortar, reduce to a paste
with the egg yolks and a little stock, to stop them oiling.
Bring the stock up to simmering point in a saucepan and whisk in the
beurre manie. When that has dissolved, whisk in the almond paste.
Cook gently for 30 minutes.
Strain through a sieve, add the cream, season with salt and pepper,
heat gently and serve.
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