1/2 oz. almond paste
4 oz. chopped almonds
5 1/2 c. chicken stock
1/4 c. butter
1/4 c. chopped onions
1/4 c. chopped celery
1/2 c. flour
2 c. milk, heated
1 c. light cream
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. mace

Grind almonds and cook in stock with almond paste for 25 minutes. Saute celery and onion in butter until soft and add flour and mix, but do not brown. Add stock to roux and blend until smooth. Reduce heat and add hot milk and cream. Add sugar, salt and mace and put through food mill or strainer. May be garnished with freshly toasted slivered almonds, or with freshly ground nutmeg.