Next, slice up an onion and half a small head of celery, and let these simmer gently in a quart of milk.

In the meantime pound the almonds with four hard-boiled yolks of egg, strain off the milk and add the pounded almonds and egg to the milk gradually, and let it boil over the fire.

Add sufficient white roux till the soup becomes of the consistency of cream.

Serve some fried or toasted bread with the soup.

It is a great improvement to add half a pint of cream, but this makes the soup much more expensive.