|Blanched almonds||250 Milliliter|
|Milk||1 1⁄4 Liter|
|Onion||1 , finely chopped|
|Celery heart||1 , chopped|
|Plain flour||1 Tablespoon|
|Cayenne pepper||1 Pinch|
|Ground mace||1 Pinch|
|Toasted slivered almonds||125 Milliliter|
Grind almonds finely.
Simmer in 500 ml (2 cups) of milk with the onion and celery.
Make a roux of butter and flour and add remaining milk gradually.
Mix into the first mixture and cook in the top half of a double boiler, stirring, until the thickness of cream soup.
Season with cayenne pepper, mace and salt.
Top each serving with toasted slivered almonds.
May be served hot or well chilled.