Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------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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