| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Almonds; blanched |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
c |
Richly flavored chicken broth |
| 4 |
|
Thin slices lemon |
|
|
Watercress |
INSTRUCTIONS
Heat butter in saucepan. Add almonds, toss to coat. Let almonds toast over
very low heat, frequently tossing and stirring to brown evenly. When
lightly browned (about 7 minutes) remove from butter, let cool, then put
through a food chopper. Blend flour with butter left in pan. Gradually add
the milk and chicken broth. Heat to boiling, stirring constantly. If broth
is unsalted, add salt to taste. Add the ground almonds. Serve piping hot
with a thin slice of lemon and a sprig of watercress floating on top. 4
servings
Posted to recipelu-digest Volume 01 Number 352 by ncanty@juno.com (Nadia I
Canty) on Dec 9, 1997
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