Total Steps
2
Ingredients
7
Tools Needed
5
Ingredients
- White pepper
- Salt
- 1.5 deciliter Cream
- 0.0 gram Beurre manie, made with 25 g butter and 25 g flour (2 oz)
- 1.0 liter Chicken stock
- 3.0 Hard-boiled egg yolks
- 225.0 gram Sweet almonds, blanched
Instructions
1
Step 1
30 minutes
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.
2
Step 2
Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.
Tools & Equipment
Mortar
Pestle
Saucepan
Whisk
Sieve