Almondegos soup: a superior white soup

Yield: 1 servings

Measure Ingredient

ALMONDEGOS SOUP

Put a knuckle of veal and calf's foot into two quarts of water, with ablade of mace and a bunch of sweet herbs, a turnip, a little white pepper, and salt; when sufficiently done, strain and skim it, and add balls of forced meat, and egg balls. A quarter of an hour before serving beat up the yolks of four eggs with a dessert spoonful of lemon juice, and three ounces of sweet almonds blanched and beaten with a spoonful of podered white sugar. This mixture is to be stirred into the soup, till it thickens, taking care to prevent its curdling.

From: The Jewish Manual by "A Lady". Intro. by Chaim Raphael Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 05-03-95

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