|Flour||1 1⁄2 Tablespoon|
|Milk||6 Cup (96 tbs), scalded|
|Blanched almonds||1 1⁄4 Cup (20 tbs)|
|Celery heart||1 , finely chopped|
|Onions||2 Small, finely chopped|
|Hot red pepper||1⁄3 Teaspoon|
|Ground mace||To Taste|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
|Mint sprigs||3 (for garnish)|
Heat the butter in a skillet and stir in the flour and farina, and cook, stirring.
Gradually pour in three cups of the milk, stirring constantly, until you have a smooth, creamy sauce.
Grind the blanched almonds in the work bowl of a food processor fitted with the steel blade.
Combine the almonds with the celery and onions and remaining milk in the top part of a double boiler.
Place over hot water.
Stir in the flour mixture and cook, stirring, until thickened.
Season with the red pepper, salt and mace.
Transfer to a bowl.
Cover and chill to blend flavors for one or two days.
Serve in individual soup cups, sprinkled with the toasted, slivered almonds and sprigs of fresh mint.